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Hamdaoui N, Benkirane C, Bouaamali H, Azghar A, Mouncif M, Maleb A, Hammouti B, Al-Anazi KM, Kumar P, Yadav KK, Choi JR, Meziane M. Investigating lactic acid bacteria genus Lactococcus lactis properties: Antioxidant activity, antibiotic resistance, and antibacterial activity against multidrug-resistant bacteria Staphylococcus aureus. Heliyon 2024; 10:e31957. [PMID: 38867975 PMCID: PMC11168319 DOI: 10.1016/j.heliyon.2024.e31957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 05/23/2024] [Accepted: 05/24/2024] [Indexed: 06/14/2024] Open
Abstract
Background Lactic acid bacteria (LAB) are utilized as a starter culture in the manufacturing of fermented dairy items, as a preservative for various food products, and as a probiotic. In our country, some research has been carried out, even if LAB plays a principal role in food preservation and improves the texture and taste of fermented foods, that is why we tried to evaluate their probiotic effect. The objective of this research was to determine the antibacterial activity of Lactococcus lactis (L. lactis) against Staphylococcus aureus (S. aureus) ATCC 29213, investigate their antioxidant activity, and characterize their sensitivity against 18 antibiotics. Methods A total of 23 LAB (L. lactis subsp. cremoris, L. lactis subsp. Lactis diacetylactis, L. lactis subsp. lactis) were isolated from cow's raw milk. The antibacterial activity was performed using two techniques, competition for nutrients and a technique utilizing components nature, using the disk diffusion method. The sensitivity of the studied LAB to different antibiotics was tested on Man rogosa sharp (MRS) agar using commercial antibiotic disks. All strains of LAB were examined for their antioxidant activity. The antioxidant activity of L. lactis was tested by 2,2-diphenyl-1 picrylhydrazyl (DPPH). Results The results showed that the MRS medium was more adapted than Muller Hinton Agar (MHA) to investigate the antibacterial activity of L. lactis against S. aureus ATCC 29213. Also, L. lactis exhibited a notable degree of antibacterial activity against S. aureus ATCC 29213. L. Lactis subsp. Lactis displayed higher antibacterial activities, followed by L. lactis ssp. lactis biovar. diacetylactis, and lastly, L. lactis ssp. cremoris against S. aureus ATCC 29213. Lc 26 among all strains of L. lactis showed a high potential antibacterial activity reaching 40 ± 3 mm against S. aureus ATCC 29213. All strains of L. lactis showed a slightly moderate antioxidant activity (10.56 ± 1.28%-26.29 ± 0.05 %). The results of the antibiotic resistance test indicate that all strains of L. lactis were resistant to cefotaxime, sulfamethoxazole-trimethoprim, and streptomycin and were sensitive to Ampicillin, Amoxicillin, Penicillin G, Teicoplanin, Vancomycin, Gentamicin 500, Tetracycline, and Chloramphenicol. These test results indicate that this strain falls within the criteria of not posing any harmful effects on human health. The important antibacterial properties recorded for all L. Lactis strains were derived from the production of antibacterial active metabolites, such as protein, diacetyl, hydrogen peroxide, and lactic acid, together with the fight for nutrients. Conclusion This study suggests that the strains of L. lactis could be added as an antibacterial agent against S. aureus ATCC 29213 and can provide an important nutritional property for their antioxidant potential.
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Affiliation(s)
- Nora Hamdaoui
- Laboratory of Agricultural Production Improvement, Biotechnology, and Environment, Department of Biology, Faculty of Sciences, University Mohammed Premier, 60000, Oujda, Morocco
| | - Chaymae Benkirane
- Laboratory of Agricultural Production Improvement, Biotechnology, and Environment, Department of Biology, Faculty of Sciences, University Mohammed Premier, 60000, Oujda, Morocco
| | - Haytham Bouaamali
- Laboratory of Environment and Applied Chemistry (LCAE), Faculty of Sciences, University Mohammed Premier, Oujda, Morocco
| | - Ali Azghar
- Laboratory of Microbiology, University Hospital, Faculty of Medicine and Pharmacy, Mohammed First University, Oujda, Morocco
| | - Mohamed Mouncif
- Process Engineering and Food Technologies Department, Institute of Agronomy and Veterinary Medicine (IAV-Hassan II), BP 6202, Rabat, Morocco
| | - Adil Maleb
- Laboratory of Microbiology, University Hospital, Faculty of Medicine and Pharmacy, Mohammed First University, Oujda, Morocco
| | | | - Khalid Mashay Al-Anazi
- Department of Zoology, College of Science, King Saud University, ‘Riyadh 11451, Saudi Arabia
| | - Pankaj Kumar
- Department of Environmental Science, Parul Institute of Applied Sciences, Parul University, Vadodara, Gujarat, 391760, India
| | - Krishna Kumar Yadav
- Faculty of Science and Technology, Madhyanchal Professional University, Ratibad, Bhopal, 462044, India
- Environmental and Atmospheric Sciences Research Group, Scientific Research Center, Al-Ayen University, Thi-Qar, Nasiriyah, 64001, Iraq
| | - Jeong Ryeol Choi
- School of Electronic Engineering, Kyonggi University, Yeongtong-gu, Suwon, Gyeonggi-do, 16227, Republic of Korea
| | - Mustapha Meziane
- Laboratory of Agricultural Production Improvement, Biotechnology, and Environment, Department of Biology, Faculty of Sciences, University Mohammed Premier, 60000, Oujda, Morocco
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Benameur F, Belkaaloul K, Kheroua O. Isolation of 60 strains from fermented milk of mares and donkeys in Algeria and identification by 16S rRNA sequencing of lactobacilli: Assessment of probiotic skills of important strains and aromatic productivity power. Vet World 2024; 17:829-841. [PMID: 38798294 PMCID: PMC11111728 DOI: 10.14202/vetworld.2024.829-841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Accepted: 03/14/2024] [Indexed: 05/29/2024] Open
Abstract
Background and Aim Donkey and mare milk have high nutritional and functional values, but their lactic acid bacteria (LAB) content remains poorly studied and undervalued in the Algerian dairy industry. This study aimed to isolate and select LAB strains that produce antimicrobial substances during fermentation and to characterize the probiotic profiles of each extracted strain to indicate their potential for antioxidant and proteolytic activity. Materials and Methods This study focuses on isolating and identifying lactic acid bacterial strains from 10 Equid-fermented milk samples collected in two regions of El Bayed Wilaya (Algeria). Identification of LAB strains was obtained by 16S rRNA sequencing. The probiotic properties of important strains and their aromatic productivity power are assessed. To evaluate their antibacterial activity against Listeria monocytogenes, Staphylococcus aureus, Chryseobacterium joostei, Pseudomonas aeruginosa, and Escherichia coli, we selected 21 strains. Different induction methods have been used to amplify the antibacterial effects against these pathogenic strains. Results Among a total of 60 identified strains, 31 had a probiotic profile, and most were catalase-negative. Aromatic productivity power was observed in eight strains: Lactiplantibacillus plantarum, Lactobacillus casei, Lactobacillus paracasei, Weissella confusa, Weissella cibaria, Leuconostoc mesenteroides, Leuconostoc lactis, and Lactobacillus sp1. Conclusion Our results provide insight into the considerable diversity of LAB present in fermented donkey and mare milk. To meet the expectations of the Algerian dairy industry, it is important that the probiotic skills of the nine selected strains are met. In addition, a significant number of these strains may have important probiotic activity and biotechnological potential.
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Affiliation(s)
- Fouzia Benameur
- Laboratory of Physiology of Nutrition and Food Safety, Department of Biology, Faculty of Natural and Life Sciences, University Oran 1 Ahmed Ben Bella, Oran, Algeria
| | - Kawthar Belkaaloul
- Laboratory of Physiology of Nutrition and Food Safety, Department of Biology, Faculty of Natural and Life Sciences, University Oran 1 Ahmed Ben Bella, Oran, Algeria
| | - Omar Kheroua
- Laboratory of Physiology of Nutrition and Food Safety, Department of Biology, Faculty of Natural and Life Sciences, University Oran 1 Ahmed Ben Bella, Oran, Algeria
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Dikbaş N, Orman YC, Alım Ş, Uçar S, Tülek A. Evaluating Enterococcus faecium9 N-2 as a probiotic candidate from traditional village white cheese. Food Sci Nutr 2024; 12:1847-1856. [PMID: 38455208 PMCID: PMC10916548 DOI: 10.1002/fsn3.3878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2023] [Revised: 11/09/2023] [Accepted: 11/14/2023] [Indexed: 03/09/2024] Open
Abstract
In this study, various functional and probiotic attributes of the Enterococcus faecium 9 N-2 strain isolated from village-style white cheese were characterized, while also assessing its safety. To achieve this, we conducted an in vitro analysis of several key probiotic properties exhibited by the 9 N-2 strain. Notably, this strain demonstrated robust resilience to low pH, high bile salt concentrations, lysozyme, pepsin, pancreatin, and phenol. Furthermore, this strain displayed exceptional auto-aggregation capabilities and moderate co-aggregation tendencies when interacting with Escherichia coli. The cell-free supernatant derived from strain 9 N-2 exhibited significant antimicrobial activity against the tested pathogens. The strain exhibited resistance to gentamicin, meropenem, and bacitracin, while remaining susceptible to vancomycin and various other antibiotics. Furthermore, it was found that E. faecium 9 N-2 possessed the capacity to produce the phytase enzyme. When all the results of this study are evaluated, it is thought that 9 N-2 strain has superior probiotic properties, and therefore it can be used as probiotic in food, medicine, and animal feed in the future. In addition, further in vivo tests should be performed to fully understand its effects and mechanisms of action and to confirm its safety and probiotic effects. Further research and clinical trials are also needed to identify new strains with potential probiotic properties.
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Affiliation(s)
- Neslihan Dikbaş
- Department of Agricultural Biotechnology, Agricultural FacultyAtaturk UniversityErzurumTurkey
| | - Yusuf Can Orman
- Department of Agricultural Biotechnology, Agricultural FacultyAtaturk UniversityErzurumTurkey
| | - Şeyma Alım
- Department of Agricultural Biotechnology, Agricultural FacultyAtaturk UniversityErzurumTurkey
| | - Sevda Uçar
- Department of Herbal Production and Technologies, Faculty of Agricultural Sciences and TechnologySivas Science and Technology UniversitySivasTurkey
| | - Ahmet Tülek
- Department of Bioengineering and SciencesIğdır UniversityIğdırTurkey
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Quintieri L, Fanelli F, Monaci L, Fusco V. Milk and Its Derivatives as Sources of Components and Microorganisms with Health-Promoting Properties: Probiotics and Bioactive Peptides. Foods 2024; 13:601. [PMID: 38397577 PMCID: PMC10888271 DOI: 10.3390/foods13040601] [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: 12/21/2023] [Revised: 01/31/2024] [Accepted: 02/14/2024] [Indexed: 02/25/2024] Open
Abstract
Milk is a source of many valuable nutrients, including minerals, vitamins and proteins, with an important role in adult health. Milk and dairy products naturally containing or with added probiotics have healthy functional food properties. Indeed, probiotic microorganisms, which beneficially affect the host by improving the intestinal microbial balance, are recognized to affect the immune response and other important biological functions. In addition to macronutrients and micronutrients, biologically active peptides (BPAs) have been identified within the amino acid sequences of native milk proteins; hydrolytic reactions, such as those catalyzed by digestive enzymes, result in their release. BPAs directly influence numerous biological pathways evoking behavioral, gastrointestinal, hormonal, immunological, neurological, and nutritional responses. The addition of BPAs to food products or application in drug development could improve consumer health and provide therapeutic strategies for the treatment or prevention of diseases. Herein, we review the scientific literature on probiotics, BPAs in milk and dairy products, with special attention to milk from minor species (buffalo, sheep, camel, yak, donkey, etc.); safety assessment will be also taken into consideration. Finally, recent advances in foodomics to unveil the probiotic role in human health and discover novel active peptide sequences will also be provided.
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Affiliation(s)
| | - Francesca Fanelli
- National Research Council of Italy, Institute of Sciences of Food Production (CNR-ISPA), 70126 Bari, Italy; (L.Q.); (L.M.); (V.F.)
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Hussain A, Akram S, Ahmad D, Rehman M, Ahmed A, Ali SA. Molecular Assessment and Validation of the Selected Enterococcal Strains as Probiotics. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10163-6. [PMID: 37731160 DOI: 10.1007/s12602-023-10163-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 09/14/2023] [Indexed: 09/22/2023]
Abstract
Probiotics are live microorganisms which confer health benefits to the host. Lactic acid bacteria (LAB) are used as probiotics since decades. Enterococci being the member of LAB have proven probiotic strains; therefore, this study was aimed at finding out the potential probiotic candidates from the pool of locally isolated strains. For initial screening, one hundred and twenty-two strains were selected and subjected to different confirmatory and phenotypic tests to choose the best strains that have potential probiotic criteria, i.e., no potential virulence traits, antibiotic resistance, and having tolerance properties. Keeping this criterion, only eleven strains (n = 11) were selected for further assessment. All virulence traits such as production of hemolysin, gelatinase, biofilm, and DNase were performed and not found in the tested strains. The molecular assessment indicates the presence of few virulence-associated genes in Enterococcus faecalis strains with variable frequency. The phenotypic and genotypic assessments of antibiotic resistance profile indicate that the selected strain was susceptible to ten commonly used antibiotics, and there were no transferrable antibiotic resistance genes. The presence of CRISPR-Cas genes also confirmed the absence of antibiotic resistance genes. Various enterocin-producing genes like EntP, EntB, EntA, and EntQ were also identified in the selected strains which make them promising probiotic lead strains. Different tolerance assays like acid, NaCl, and gastric juice tolerance that mimic host conditions was also evaluated by providing artificial conditions. Cellular adhesion and aggregation properties like auto- and co-aggregation were also checked and their results reflect all in the favor of lead probiotic strains.
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Affiliation(s)
- Abrar Hussain
- Third World Center for Science and Technology, H.E.J. Research Institute of Chemistry, University of Karachi, Karachi, 75270, Pakistan
| | - Saira Akram
- Third World Center for Science and Technology, H.E.J. Research Institute of Chemistry, University of Karachi, Karachi, 75270, Pakistan
| | - Diyar Ahmad
- Third World Center for Science and Technology, H.E.J. Research Institute of Chemistry, University of Karachi, Karachi, 75270, Pakistan
| | - Marium Rehman
- Third World Center for Science and Technology, H.E.J. Research Institute of Chemistry, University of Karachi, Karachi, 75270, Pakistan
| | - Ayaz Ahmed
- Dr. Panjwani Center for Molecular Medicine and Drug Research, International Center for Chemical and Biological Sciences, University of Karachi, Karachi, 75270, Pakistan
| | - Syed Abid Ali
- Third World Center for Science and Technology, H.E.J. Research Institute of Chemistry, University of Karachi, Karachi, 75270, Pakistan.
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Salek F, Mirzaei H, Khandaghi J, Javadi A, Nami Y. Apoptosis induction in cancer cell lines and anti-inflammatory and anti-pathogenic properties of proteinaceous metabolites secreted from potential probiotic Enterococcus faecalis KUMS-T48. Sci Rep 2023; 13:7813. [PMID: 37188770 DOI: 10.1038/s41598-023-34894-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Accepted: 05/09/2023] [Indexed: 05/17/2023] Open
Abstract
Potential probiotic Enterococcus faecalis KUMS-T48, isolated from a kind of Iranian traditional dairy product (Tarkhineh), was assessed for its anti-pathogenic, anti-inflammatory and anti-proliferative properties against HT-29 and AGS cancer cell lines. This strain showed strong effects on Bacillus subtilis and Listeria monocytogenes and moderate effect on Yersinia enterocolitica, while indicated weak effect on Klebsiella pneumoniae and Escherichia coli. Also, neutralizing the cell-free supernatant and treating it with catalase and proteinase K enzymes reduced the antibacterial effects. Similar to Taxol, the cell-free supernatant of E. faecalis KUMS-T48 inhibited the in vitro proliferation of both cancer cells in a dose-dependent manner, but unlike Taxol, they had no activity against normal cell line (FHs-74). Pronase-treatment of the CFS of E. faecalis KUMS-T48 abrogated its anti-proliferative capacity, thereby showing the proteinaceous nature of the cell-free supernatant. Further, induction of apoptosis-based cytotoxic mechanism by E. faecalis KUMS-T48 cell-free supernatant is related to anti-apoptotic genes ErbB-2 and ErbB-3, which is different from Taxol's apoptosis induction (intrinsic mitochondria apoptosis pathway). Also, as evidenced by a decline in interleukin 1β inflammation-promoting gene expression and a rise in the anti-inflammatory interleukin-10 gene expression in the HT-29 cell line, probiotic E. faecalis KUMS-T48 cell-free supernatant demonstrated a significant anti-inflammatory impact.
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Affiliation(s)
- Faezeh Salek
- Department of Food Hygiene, Faculty of Veterinary Medicine, Tabriz Medical Sciences, Islamic Azad University, Tabriz, Iran
| | - Hamid Mirzaei
- Department of Food Hygiene, Faculty of Veterinary Medicine, Tabriz Medical Sciences, Islamic Azad University, Tabriz, Iran
- Department of Food Biotechnology, Biotechnology Research Center, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Jalil Khandaghi
- Department of Food Biotechnology, Biotechnology Research Center, Tabriz Branch, Islamic Azad University, Tabriz, Iran
- Department of Food Science and Technology, Sarab Branch, Islamic Azad University, Sarab, Iran
| | - Afshin Javadi
- Department of Food Hygiene, Faculty of Veterinary Medicine, Tabriz Medical Sciences, Islamic Azad University, Tabriz, Iran
- Department of Food Biotechnology, Biotechnology Research Center, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Yousef Nami
- Department of Food Biotechnology, Branch for Northwest and West Region, Agricultural Biotechnology Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Tabriz, Iran.
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Yang T, Fan X, Li D, Zhao T, Wu D, Liu Z, Long D, Li B, Huang X. High Antioxidant Capacity of Lacticaseibacillus paracasei TDM-2 and Pediococcus pentosaceus TCM-3 from Qinghai Tibetan Plateau and Their Function towards Gut Modulation. Foods 2023; 12:foods12091814. [PMID: 37174356 PMCID: PMC10178559 DOI: 10.3390/foods12091814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 04/20/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
Probiotic supplementation is a key therapeutic strategy for promoting gut health and maintaining gut homeostasis by modulating functional microbiota. In this study, we isolated two lactic acid bacteria (LAB) strains, Pediococcus pentosaceus TCM-3 and Lacticaseibacillus paracasei TDM-2, from Qinghai-Tibetan plateau, and evaluated their probiotic properties and antioxidant bioactivity. In which, TDM-2 had higher T-AOC activity than either TCM-3 or LGG (4.10 μmol/mL vs. 3.68 and 3.53 μmol/mL, respectively, p < 0.05). These strains have shown high antioxidant activity compared to the LAB strains and were found to be acid and bile salt tolerant, confronting the safety issues of antibiotic resistance and the capability of surviving in simulated gastric and intestinal juices. In vitro fermentation experiments with human gut microbiota revealed significant differences in microbial community composition between samples supplemented with TCM-3 and TDM-2 and those without. The addition of these two strains resulted in an enrichment of beneficial taxa, such as the Pediococcus, Lactobacillus, and Clostridium_sensu_strictos at the genus level, and Firmicutes and Proteobacteria at the phylum level. Notably, the TCM-3 group exhibited higher short-chain fatty acid production than the TDM-2 group and untreated controls (acetic acid at 12 h: 4.54 mmol L-1 vs. 4.06 mmol L-1 and 4.00 mmol L-1; acetic acid at 24 h: 4.99 mmol L-1 vs. 4.90 mmol L-1 and 4.82 mmol L-1, p < 0.05). These findings demonstrate that LAB supplementation with high antioxidant capacity and probiotic properties can promote gut health by modulating functional microbiota and is enriching for beneficial taxa. Our study provides guidance for therapeutic strategies that use novel LAB strains to maintain gut homeostasis and functional microbiota modulation.
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Affiliation(s)
- Tingyu Yang
- School of Public Health, Lanzhou University, Lanzhou 730033, China
- Institute of Animal Husbandry and Veterinary, Tibet Academy of Agricultural and Animal Husbandry Sciences, Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lhasa 850000, China
| | - Xueni Fan
- School of Public Health, Lanzhou University, Lanzhou 730033, China
- Institute of Animal Husbandry and Veterinary, Tibet Academy of Agricultural and Animal Husbandry Sciences, Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lhasa 850000, China
| | - Diantong Li
- School of Public Health, Lanzhou University, Lanzhou 730033, China
- Institute of Animal Husbandry and Veterinary, Tibet Academy of Agricultural and Animal Husbandry Sciences, Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lhasa 850000, China
| | - Tingting Zhao
- School of Public Health, Lanzhou University, Lanzhou 730033, China
- Institute of Animal Husbandry and Veterinary, Tibet Academy of Agricultural and Animal Husbandry Sciences, Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lhasa 850000, China
| | - Dan Wu
- Institute of Animal Husbandry and Veterinary, Tibet Academy of Agricultural and Animal Husbandry Sciences, Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lhasa 850000, China
| | - Zhenjiang Liu
- National Engineering Laboratory for AIDS Vaccine, School of Life Sciences, Jilin University, Changchun 130012, China
| | - Danfeng Long
- School of Public Health, Lanzhou University, Lanzhou 730033, China
| | - Bin Li
- Institute of Animal Husbandry and Veterinary, Tibet Academy of Agricultural and Animal Husbandry Sciences, Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lhasa 850000, China
| | - Xiaodan Huang
- School of Public Health, Lanzhou University, Lanzhou 730033, China
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Zareie Z, Moayedi A, Garavand F, Tabar-Heydar K, Khomeiri M, Maghsoudlou Y. Probiotic Properties, Safety Assessment, and Aroma-Generating Attributes of Some Lactic Acid Bacteria Isolated from Iranian Traditional Cheese. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9040338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
Abstract
Artisanal cheeses are known as the source of beneficial lactic acid bacteria (LAB). Therefore, this study aimed to isolate and characterize LAB with different proteolytic activities from Iranian artisanal white cheeses. The isolates were classified into low, medium, and high proteolytic activity clusters via K-means clustering and identified as Lactiplantibacillus (Lpb.) pentosus L11, Lpb. plantarum L33, and Enterococcus faecium L13, respectively. Some safety tests (such as resistance to antibiotics, hemolytic activity, and biogenic amine production), probiotic properties (including cell surface hydrophobicity, auto/co-aggregation, and antibacterial activity), and production of volatile compounds were evaluated. These were non-hemolytic and non-biogenic amine producers, and showed no irregular antibiotic resistance. Lpb. plantarum L33 had the highest hydrophobicity (30.55%) and auto-aggregation (49.56%), and the highest co-aggregation was observed for Lpb. pentosus L11 with Staphylococcus aureus (61.51%). The isolates also showed a remarkable antibacterial effect against pathogenic bacteria. Moreover, Lpb. pentosus L11 and Lpb. plantarum L33 with low and medium proteolytic activity produced a wider range of volatile compounds in milk compared to the strain with a high proteolytic effect. The results showed that a probiotic strain with low or medium proteolytic activity could improve the flavor characteristics of fermented milk.
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Antimicrobial Activities and Biopreservation Potential of Lactic Acid Bacteria (LAB) from Raw Buffalo ( Bubalus bubalis) Milk. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2023; 2023:8475995. [PMID: 36798686 PMCID: PMC9928508 DOI: 10.1155/2023/8475995] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 12/07/2022] [Accepted: 01/23/2023] [Indexed: 02/10/2023]
Abstract
The aim of this study was to investigate the antimicrobial and biopreservation potential of lactic acid bacteria. The potential probiotic culture inhibited the growth of gram-positive and gram-negative foodborne pathogens in agar spot assay with inhibition zones ranging from 10 to 21 mm in diameter. The strains showed coaggregation capabilities ranging from 7 to 71% with tested food pathogens including Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella enterica subsp. enterica serovar Typhimurium. The effect of cell-free supernatants on the release of 260 nm absorbing material, especially nucleic acids, was evaluated and indicated the antagonistic activity on foodborne pathogens, the highest being Lactobacillus paraplantarum against E. coli (3.77) and S. aureus (3.86) after 60 min. The effect of cell-free supernatant (CFS) on the growth of pathogens showed that Lactobacillus paraplantarum 11 and L. pentosus 93 had the highest inhibitory activity against tested strains. The biopreservation assay indicated that the potential probiotic strains Lactobacillus paraplantarum 11 (BT), Lactiplantibacillus plantarum 19, Lactobacillus pentosus 42, Limosilactobacillus fermentum 60, Lactobacillus pentosus 93, and Limosilactobacillus reuteri 112 were effective in reducing the Listeria monocytogenes population in raw buffalo milk. Complete Listeria monocytogenes inhibition was observed after 6-8 days. This study showed that probiotic LAB from buffalo milk have antimicrobial and biopreservation potential; these strains have the potential to be utilized as biopreservative agents in food products.
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Complete Genome Sequences of Three Lactiplantibacillus plantarum Strains Isolated from Traditional Iranian Raw Milk Motal Cheese. Microbiol Resour Announc 2023; 12:e0047922. [PMID: 36475910 PMCID: PMC9872579 DOI: 10.1128/mra.00479-22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
The complete genome sequences, as determined by a combination of short- and long-read sequencing, of three Lactiplantibacillus plantarum strains (M8, M17, and M19) that were isolated from Iranian motal cheese are reported. The genome sizes were estimated to be 3.3, 3.3, and 3.5 Mbp, respectively, with GC contents of approximately 44.5%.
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Nasreen S, Andleeb S, Ali S, Imdad K, Awan UA, Raja SA, Mughal TA, Abbasi SA. Screening of Antibacterial Efficacy of Chitosan Encapsulated Probiotics (Lactococcus lactis and Lactobacillus curvattus) against Clinical Bacterial Pathogens. J Oleo Sci 2022; 71:1363-1374. [PMID: 35965088 DOI: 10.5650/jos.ess22052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Probiotics frontier in depressing the clinical bacterial pathogens to avoid multidrug resistance phenomenon. The present study aimed to determine the antibacterial efficiency of chitosan encapsulated probiotics isolated from buffalo milk samples against clinical bacterial pathogens. The Agar well method was used for antibacterial activity. Lactococcus lactis (A) and Lactobacillus curvattus (B) were isolated from fresh buffalo milk samples, identified via culturing media, Gram's staining, biochemical tests, and antibiogram analysis. Encapsulation of probiotics was carried out using chitosan and was characterized via a scanning electron microscope. Antibiogram analysis elicit that L. lactis culture (A1) was highly sensitive to chloramphenicol (17.66±0.47 mm), tobramycin (15.33±0.47 mm), and ciprofloxacin (12.33±0.47 mm) and resistant against tetracycline, Penicillin G, Erythromycin, Amoxycillin, Ceftriaxone, Cephalothin, and Cephradine, while L. curvattus culture (B1) was affected by Ceftriaxone (18.67±0.47 mm), Amoxycillin (14.33±0.94 mm), Cephalothin (13.67±0.47 mm), Erythromycin (13.33±0.47 mm), Penicillin G (12.67±0.47 mm), Cephradine (10.33±0.47 mm), and Chloramphenicol (9.67±0.47 mm) and resistant against tetracycline, Tobramycin, and Ciprofloxacin. Antibacterial efficacy of non-encapsulated probiotic cultures was significant and maximum inhibition of bacterial were recorded compared to their cellular components. SEM of encapsulated probiotics revealed that they were successfully covered with a chitosan protective layer and could be effective as bio-preservatives due to being slowly released at the target site. The current study concluded that L. lactis, L. curvattus, and their cellular components have a significant bactericidal effect against infectious pathogens and could be used as a potential therapeutic drug against infectious diseases.
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Affiliation(s)
- Sundas Nasreen
- Microbial Biotechnology Laboratory, Department of Zoology, The University of Azad Jammu and Kashmir, King Abdullah Campus
| | - Saiqa Andleeb
- Microbial Biotechnology Laboratory, Department of Zoology, The University of Azad Jammu and Kashmir, King Abdullah Campus
| | - Shaukat Ali
- Department of Zoology, Government College University
| | | | - Uzma Azeem Awan
- Department of Biological Sciences, National University of Medical Sciences (NUMS)
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Kouhi F, Mirzaei H, Nami Y, Khandaghi J, Javadi A. Potential probiotic and safety characterisation of enterococcus bacteria isolated from indigenous fermented motal cheese. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105247] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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13
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Choeisoongnern T, Sirilun S, Waditee-Sirisattha R, Pintha K, Peerajan S, Chaiyasut C. Potential Probiotic Enterococcus faecium OV3-6 and Its Bioactive Peptide as Alternative Bio-Preservation. Foods 2021; 10:foods10102264. [PMID: 34681312 PMCID: PMC8534580 DOI: 10.3390/foods10102264] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 09/09/2021] [Accepted: 09/18/2021] [Indexed: 02/07/2023] Open
Abstract
Probiotic Enterococcus faecium OV3-6 and its secreted active peptide were characterized and investigated. The strain survived in simulated gastric and small intestinal conditions at 88.16% and 94.33%, respectively. The safety assessment revealed that the strain was shown α-hemolysis and susceptible to most clinically relevant antibiotics, but intermediate sensitivity to erythromycin and kanamycin was found. It does not harbor any virulence genes except for the efaAfm gene. Both of its living cells and the cell-free supernatants (CFS) of the strain significantly reduced the adhesion of E. coli and S. Typhi on Caco-2 cells. The strain can regulate the secretion of pro and inflammatory cytokines, IL-6 and IL-12 and induce the secretion of anti-inflammatory IL-10 of the Caco-2 cell. The strain can prevent the growth of Gram-positive strains belonging to the genera Bacillus, Carnobacterium, Listeria, and Staphylococcus. It also presented the entP gene that involves the production of bacteriocin named enterocin P. The antimicrobial peptide was matched 40% with 50S ribosomal proteins L29 (7.325 kDa), as revealed by LC-MS/MS. This active peptide exhibits heat stability, is stable over a wide pH range of 2−10, and maintains its activity at −20 and 4 °C for 12 weeks of storage. Altogether, E. faecium OV3-6 thus has potential for consideration as a probiotic and bio-preservative for applied use as a fermented food starter culture and in functional food or feed industries.
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Affiliation(s)
- Thiwanya Choeisoongnern
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand;
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Sasithorn Sirilun
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand;
- Correspondence: (S.S.); (C.C.); Tel.: +66-5394-4375 (S.S.); +66-5394-4340 (C.C.)
| | | | - Komsak Pintha
- Division of Biochemistry, School of Medical Sciences, University of Phayao, Phayao 56000, Thailand;
| | | | - Chaiyavat Chaiyasut
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
- Correspondence: (S.S.); (C.C.); Tel.: +66-5394-4375 (S.S.); +66-5394-4340 (C.C.)
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Purification, characterization, and mode of action of Paracin 54, a novel bacteriocin against Staphylococci. Appl Microbiol Biotechnol 2021; 105:6735-6748. [PMID: 34453561 DOI: 10.1007/s00253-021-11505-6] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 07/05/2021] [Accepted: 08/05/2021] [Indexed: 10/20/2022]
Abstract
Staphylococci belong to conditionally pathogenic bacteria, and the pathogenicity of Staphylococcus aureus is the strongest among them. Enterotoxin produced by it can contaminate food and cause food poisoning. Bacteriocin is a kind of polypeptide with antibacterial activity synthesized by some bacteria during metabolism. In this study, we report on purification, characterization, and mode of action of the bacteriocin named Paracin 54, produced by Lactobacillus paracasei ZFM54. Paracin 54 was purified by precipitation with 80% ammonium sulfate, strong cation-exchange chromatography, G-25 gel column, and reversed-phase high-performance liquid chromatography (HPLC). The molecular weight of Paracin 54 (5718.1843 Da) was determined by matrix-assisted laser desorption ionization time-of-flight mass spectrometry. Paracin 54 showed broad-spectrum inhibitory activity. It had a strong inhibitory effect on Staphylococci with minimum inhibitory concentration values of 3.00-4.50 μg/mL. Paracin 54 was heat-stable and active only in acidic pH range (2-6). After treatment with proteases, the activity was lost. The results of mode of action showed Paracin 54 damaged the cell membrane and cell wall of Staphylococcus aureus, and then the cytoplasm leaked out, leading to death of the bacteria. These properties make Paracin 54 a promising candidate to prevent the growth of spoilage bacteria and control food poisoning caused by Staphylococci. KEY POINTS: • Paracin 54 was purified from Lactobacillus paracasei ZFM54 with good biochemical characteristics. • Paracin 54 had a strong effect against Staphylococci, making it a promising preservative to prevent the growth of Staphylococci in food. • The mode of action of Paracin 54 on Staphylococcus aureus was revealed.
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15
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Rokni Y, Abouloifa H, Bellaouchi R, Hasnaoui I, Gaamouche S, Lamzira Z, Salah RBEN, Saalaoui E, Ghabbour N, Asehraou A. Characterization of β-glucosidase of Lactobacillus plantarum FSO1 and Candida pelliculosa L18 isolated from traditional fermented green olive. J Genet Eng Biotechnol 2021; 19:117. [PMID: 34370148 PMCID: PMC8353020 DOI: 10.1186/s43141-021-00213-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Accepted: 07/21/2021] [Indexed: 11/22/2022]
Abstract
Background Oleuropein, the main bitter phenolic glucoside responsible for green olive bitterness, may be degraded by the β-glucosidase enzyme to release glucose and phenolic compounds. Results Lactobacillus plantarum FSO1 and Candida pelliculosa L18 strains, isolated from natural fermented green olives, were tested for their β-glucosidase production and activity at different initial pH, NaCl concentrations, and temperature. The results showed that strains produced extracellular and induced β-glucosidase, with a molecular weight of 60 kD. The strains demonstrated their biodegradation capacity of oleuropein, associated with the accumulation of hydroxytyrosol and other phenolic compounds, resulting in antioxidant activity values significantly higher than that of ascorbic acid. The highest production value of β-glucosidase was 0.91 U/ml obtained at pH 5 and pH 6, respectively for L. plantarum FSO1 and C. pelliculosa L18. The increase of NaCl concentration, from 0 to 10% (w/v), inhibited the production of β-glucosidase for both strains. However, the β-glucosidase was activated with an increase of NaCl concentration, with a maximum activity obtained at 8% NaCl (w/v). The enzyme activity was optimal at pH 5 for both strains, while the optimum temperature was 45 °C for L. plantarum FSO1 and 35 °C for C. pelliculosa L18. Conclusions L. plantarum FSO1 and C. pelliculosa L18 strains showed their ability to produce an extracellular and induced β-glucosidase enzyme with promising traits for application in the biological processing of table olives.
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Affiliation(s)
- Yahya Rokni
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, BP 717, Oujda, Morocco.
| | - Houssam Abouloifa
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, BP 717, Oujda, Morocco
| | - Reda Bellaouchi
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, BP 717, Oujda, Morocco
| | - Ismail Hasnaoui
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, BP 717, Oujda, Morocco
| | - Sara Gaamouche
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, BP 717, Oujda, Morocco
| | - Zahra Lamzira
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, BP 717, Oujda, Morocco
| | - Riadh B E N Salah
- Laboratory of Microorganisms and Biomolecules, Centre of Biotechnology of Sfax, BP: 1177, 3018, Sfax, Tunisia
| | - Ennouamane Saalaoui
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, BP 717, Oujda, Morocco
| | - Nabil Ghabbour
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, BP 717, Oujda, Morocco
| | - Abdeslam Asehraou
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, BP 717, Oujda, Morocco
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Trejo-González L, Gutiérrez-Carrillo AE, Rodríguez-Hernández AI, Del Rocío López-Cuellar M, Chavarría-Hernández N. Bacteriocins Produced by LAB Isolated from Cheeses within the Period 2009-2021: a Review. Probiotics Antimicrob Proteins 2021; 14:238-251. [PMID: 34342858 PMCID: PMC8329406 DOI: 10.1007/s12602-021-09825-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/20/2021] [Indexed: 12/18/2022]
Abstract
A survey is presented concerning original research articles published in well-reputed scientific journals on the isolation of lactic acid bacteria (LAB) from cheeses worldwide, where researchers evaluated the bacteriocin production by such isolates in searching for novel functional peptides that can exhibit potential for biotechnological applications. Seventy-one articles were published in the period of study, with contributions being American (45%), Asiatic (28%), and European (21%), being Brazil-USA-Mexico, Turkey-China, and France-Italy the countries that contributed the most for each said continent, respectively. Most of the isolated LAB belong to the genera Enterococcus (35%), Lactobacillus (30%), Lactococcus (14%), and Pediococcus (10%), coming from soft (64%), hard (27%), and semi-hard (9%) cheeses, predominantly. Also, scholars focused mainly on the food biopreservation (81%) and pharmaceutical field (18%) potential applications.
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Affiliation(s)
- Lorena Trejo-González
- Cuerpo Académico de Biotecnología Agroalimentaria, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo. Av, Universidad Km 1, Rancho Universitario, C.P. 43600, Tulancingo, Hidalgo, Mexico
| | - Ana-Estefanía Gutiérrez-Carrillo
- Cuerpo Académico de Biotecnología Agroalimentaria, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo. Av, Universidad Km 1, Rancho Universitario, C.P. 43600, Tulancingo, Hidalgo, Mexico
| | - Adriana-Inés Rodríguez-Hernández
- Cuerpo Académico de Biotecnología Agroalimentaria, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo. Av, Universidad Km 1, Rancho Universitario, C.P. 43600, Tulancingo, Hidalgo, Mexico
| | - Ma Del Rocío López-Cuellar
- Cuerpo Académico de Biotecnología Agroalimentaria, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo. Av, Universidad Km 1, Rancho Universitario, C.P. 43600, Tulancingo, Hidalgo, Mexico
| | - Norberto Chavarría-Hernández
- Cuerpo Académico de Biotecnología Agroalimentaria, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo. Av, Universidad Km 1, Rancho Universitario, C.P. 43600, Tulancingo, Hidalgo, Mexico.
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Oruc O, Ceti̇n O, Onal Darilmaz D, Yüsekdag ZN. Determination of the biosafety of potential probiotic Enterococcus faecalis and Enterococcus faecium strains isolated from traditional white cheeses. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111741] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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18
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Meng L, Zhu X, Tuo Y, Zhang H, Li Y, Xu C, Mu G, Jiang S. Reducing antigenicity of β-lactoglobulin, probiotic properties and safety evaluation of Lactobacillus plantarum AHQ-14 and Lactobacillus bulgaricus BD0390. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101137] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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19
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Chelliah R, Kim EJ, Daliri EBM, Antony U, Oh DH. In Vitro Probitotic Evaluation of Saccharomyces boulardii with Antimicrobial Spectrum in a Caenorhabditis elegans Model. Foods 2021; 10:foods10061428. [PMID: 34203095 PMCID: PMC8235530 DOI: 10.3390/foods10061428] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 06/05/2021] [Accepted: 06/16/2021] [Indexed: 11/16/2022] Open
Abstract
In the present study, we screened for potential probiotic yeast that could survive under extreme frozen conditions. The antimicrobial and heat-stable properties of the isolated yeast strains Saccharomyces boulardii (S. boulardii) (KT000032, KT000033, KT000034, KT000035, KT000036, and KT000037) was analyzed and compared with commercial probiotic strains. The results revealed that the tested S. boulardii KT000032 strain showed higher resistance to gastric enzymes (bile salts, pepsin, and pancreatic enzyme) at low pH, with broad antibiotic resistance. In addition, the strain also showed efficient auto-aggregation and co-aggregation abilities and efficient hydrophobicity in the in-vitro and in-vivo C. elegens gut model. Further, the KT000032 strain showed higher antimicrobial efficiency against 13 different enteropathogens and exhibited commensal relationships with five commercial probiotic strains. Besides, the bioactive compounds produced in the cell-free supernatant of probiotic yeast showed thermo-tolerance (95 °C for two hours). Furthermore, the thermo-stable property of the strains will facilitate their incorporation into ready-to-eat food products under extreme food processing conditions.
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Affiliation(s)
- Ramachandran Chelliah
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea; (R.C.); (E.-J.K.); (E.B.-M.D.)
| | - Eun-Ji Kim
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea; (R.C.); (E.-J.K.); (E.B.-M.D.)
| | - Eric Banan-Mwine Daliri
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea; (R.C.); (E.-J.K.); (E.B.-M.D.)
| | - Usha Antony
- Department of Biotechnology and Food Technology, Anna University, Chennai 600 025, India;
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea; (R.C.); (E.-J.K.); (E.B.-M.D.)
- Correspondence: ; Tel.: +82-33-250-6457
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Kakabadze E, Zago M, Rossetti L, Grdzelishvili N, Bonvini B, Janashia I, Tidona F, Carminati D, Giraffa G, Chanishvili N. Design of an autochthonous starter culture using strains isolated from traditional Matsoni. FEMS Microbiol Lett 2021; 368:6292264. [PMID: 34086864 DOI: 10.1093/femsle/fnab061] [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: 03/16/2021] [Accepted: 06/02/2021] [Indexed: 11/13/2022] Open
Abstract
Artisanal products support the conservation of the indigenous biodiversity of food microbiomes, although they do not always comply to quality and hygienic requirements for the dairy industry. This study describes the development of an autochthonous starter culture to produce Matsoni, a traditional Georgian fermented milk. To this end, strains of lactic acid bacteria isolated from artisanal Matsoni samples were used to design a starter formulation reproducing the dominant microbial diversity, also preserving quality characteristics and ensuring the safety of the product. As a result, strains that represent the acidifying portion of the starter (Lactobacillus delbrueckii subsp. lactis, L. delbrueckii subsp. bulgaricus and Streptococcus thermophilus) were combined in different ratios and strain combinations, together with cultures of Lactobacillus rhamnosus that were chosen for their potential beneficial traits. The strain association acting better in milk cultures at laboratory scale was selected as starter culture for the production of Matsoni in pilot-scale industrial trials.
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Affiliation(s)
- Elene Kakabadze
- George Eliava Institute of Bacteriophages, Microbiology and Virology, 0160 Tbilisi, Georgia
| | - Miriam Zago
- Council for Agricultural Research and Economics, Research Centre for Animal Production and Aquaculture (CREA-ZA), 26900 Lodi, Italy
| | - Lia Rossetti
- Council for Agricultural Research and Economics, Research Centre for Animal Production and Aquaculture (CREA-ZA), 26900 Lodi, Italy
| | - Nino Grdzelishvili
- George Eliava Institute of Bacteriophages, Microbiology and Virology, 0160 Tbilisi, Georgia.,School of Natural Sciences and Medicine, Ilia State University, 0162 Tbilisi, Georgia
| | - Barbara Bonvini
- Council for Agricultural Research and Economics, Research Centre for Animal Production and Aquaculture (CREA-ZA), 26900 Lodi, Italy
| | - Irakli Janashia
- Institute of Entomology, Agricultural University of Georgia, 0159 Tbilisi, Georgia
| | - Flavio Tidona
- Council for Agricultural Research and Economics, Research Centre for Animal Production and Aquaculture (CREA-ZA), 26900 Lodi, Italy
| | - Domenico Carminati
- Council for Agricultural Research and Economics, Research Centre for Animal Production and Aquaculture (CREA-ZA), 26900 Lodi, Italy
| | - Giorgio Giraffa
- Council for Agricultural Research and Economics, Research Centre for Animal Production and Aquaculture (CREA-ZA), 26900 Lodi, Italy
| | - Nina Chanishvili
- George Eliava Institute of Bacteriophages, Microbiology and Virology, 0160 Tbilisi, Georgia
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21
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Dinçer E, Kıvanç M. In vitro evaluation of probiotic potential of Enterococcus faecium strains isolated from Turkish pastırma. Arch Microbiol 2021; 203:2831-2841. [PMID: 33743024 DOI: 10.1007/s00203-021-02273-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 11/20/2020] [Accepted: 03/10/2021] [Indexed: 11/26/2022]
Abstract
This study is aimed at evaluating the probiotic potential of three Enterococcus faecium strains (called 29-P2, 168-P6 and 277-S3) isolated from 'pastırma', a Turkish traditional dry-cured meat product. For this, key probiotic properties and some functional characteristics of strains were tested in vitro. Antimicrobial activity of 3 E. faecium strains was evaluated against 18 indicator microorganisms consisting of 13 foodborne pathogens and 5 lactic acid bacteria and all strains were found as the producer of antimicrobial substance. Especially one strain 168-P6 showed a remarkable activity spectrum and inhibited all of the used foodborne pathogen indicators. Antimicrobial compounds produced by strains were identified by determining the effect of enzyme, pH and temperature on antimicrobial activity. All strains exhibited tolerance to acidic conditions and a simulated gastric environment. Also, strains exhibited high adhesion capacity. The safety of the strains was assessed by determining hemolytic activity and the resistance to 14 different antibiotics. None of the three strains exhibited hemolytic activity, also strains were found reliable in terms of clinically relevant antibiotics, only one strain 29-P2 was found resistant to vancomycin. In addition, metabolic activities of strains including lactic acid, hydrogen peroxide, exopolysaccharide production and proteolytic activity were determined and amounts of all metabolic products were found low. When evaluated all data obtained, it is believed that the strains have enviable characteristics as a probiotic candidate.
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Affiliation(s)
- Emine Dinçer
- Faculty of Health Science, Department of Nutrition and Dietetics, Sivas Cumhuriyet University, 58140, Sivas, Turkey.
| | - Merih Kıvanç
- Faculty of Sciences, Department of Biology, Eskisehir Teknik University, 26470, Eskisehir, Turkey
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Kim S, Hong SP, Lim SD. Physiological Characteristics and Anti-Diabetic Effect of Pediococcus pentosaceus KI62. Food Sci Anim Resour 2021; 41:274-287. [PMID: 33987548 PMCID: PMC8115008 DOI: 10.5851/kosfa.2020.e99] [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: 07/28/2020] [Revised: 10/29/2020] [Accepted: 12/11/2020] [Indexed: 11/06/2022] Open
Abstract
The purpose of this study is to examine the physiological characteristics and anti-diabetic effects of Pediococcus pentosaceus KI62. The α-amylase and α-glucosidase inhibitory activity of P. pentosaceus KI62 was 94.86±3.30% and 98.59±0.52%, respectively. In MRS broth containing 3% maltodextrin inoculated by P. pentosaceus KI62, the amounts of short chain fatty acids (SCFA) were propionic acid 18.05±1.85 mg/kg, acetic acid 1.12±0.07 g/100 mL, and butyric acid 2.19±0.061 g/kg, and those of medium chain fatty acids (MCFA) were C8 0.262±0.031 mg/kg, C10 0.279±0.021 mg/kg, and C12 0.203±0.009 mg/kg. Compared to sixteen antibiotics, P. pentosaceus KI62 had the highest sensitivity to penicillin-G and rifampicin, as well as the highest resistance to vancomycin and ampicillin. The strain also showed higher leucine arylamidase and valine arylamidase activities than other enzyme activities, but it did not produce β-glucuronidase which is carcinogenic enzymes. The survival rate of P. pentosaceus KI62 in 0.3% bile was 91.67%. Moreover, the strain showed a 98.63% survival rate in pH 2.0. P. pentosaceus KI62 exhibits resistance to Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus at rates of 29.41%, 38.10%, 51.72%, and 50.47%, respectively. P. pentosaceus (23.31%) showed a similar adhesion ability to L. rhamnosus GG, the positive control (24.49%). These results show that P. pentosaceus KI62 has possibility as a probiotic with anti-diabetic effects.
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Affiliation(s)
- Seulki Kim
- Korea Food Research
Institute, Wanju 55365, Korea
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Yan H, Lu Y, Li X, Yi Y, Wang X, Shan Y, Liu B, Zhou Y, Lü X. Action mode of bacteriocin BM1829 against Escherichia coli and Staphylococcus aureus. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2020.100794] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Nath S, Roy M, Sikidar J, Deb B, Sharma I, Guha A. Characterization and in-vitro screening of probiotic potential of novel Weissella confusa strain GCC_19R1 isolated from fermented sour rice. CURRENT RESEARCH IN BIOTECHNOLOGY 2021. [DOI: 10.1016/j.crbiot.2021.04.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
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Bacterial Succession through the Artisanal Process and Seasonal Effects Defining Bacterial Communities of Raw-Milk Adobera Cheese Revealed by High Throughput DNA Sequencing. Microorganisms 2020; 9:microorganisms9010024. [PMID: 33374626 PMCID: PMC7822463 DOI: 10.3390/microorganisms9010024] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 12/16/2020] [Accepted: 12/18/2020] [Indexed: 12/15/2022] Open
Abstract
The bacterial community of the artisanal Adobera cheese from Los Altos de Jalisco was described through high-throughput sequencing of 16S rRNA gene libraries. Samples were collected in two different seasons (dry and rainy) during four key steps of the manufacturing process (raw milk, fresh curd, matured curd, and cheese). Bacterial diversity was higher in early steps in comparison with the final elaboration stages. Firmicutes and Proteobacteria were the most abundant phyla, strongly represented by the Streptococcaceae, Enterobacteriaceae and Lactobacillaceae families, and core bacteria genera such as Streptococcus spp., Lactococcus spp., and Lactobacillus spp. Undesirable bacteria, including Pseudomonas spp. and Acinetobacter spp., were also detected in raw milk but almost undetectable at the end of the cheese manufacturing process, and seemed to be displaced by lactic-acid bacteria-related genera. Seasonal effects were observed on the community structure but did not define the core microbiota composition. Predictive metabolism was related to membrane transport, and amino-acid, lipid, and carbohydrate metabolism pathways. Our results contribute to deduce the role of bacteria involved in Adobera cheese manufacturing in terms of the metabolism involved, cheese microbial safety, and how undesirable bacterial populations could be regulated by process standardization as a potential tool to improve safety.
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Huang E, Kim S, Park H, Park S, Ji Y, Todorov SD, Lim SD, Holzapfel WH. Modulation of the Gut Microbiome and Obesity Biomarkers by Lactobacillus Plantarum KC28 in a Diet-Induced Obesity Murine Model. Probiotics Antimicrob Proteins 2020; 13:677-697. [PMID: 33188637 DOI: 10.1007/s12602-020-09720-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/13/2020] [Indexed: 12/18/2022]
Abstract
Lactobacillus plantarum KC28 showed a beneficial (anti-obesity) effect in a diet-induced obese (DIO) C57BL/6 murine model receiving an intermediate high-fat diet (IF). This diet was selected for probiotic studies by prior comparisons of different combinations of basic (carbohydrate, protein and fat) components for optimized induction of dietary obesity in a murine model. Prior selection of Lact. plantarum strain KC28 was based on different physiological tests for safety and functionality including cell line adhesion and anti-adipogenic activity. The strain was administered at 5.0 × 109 CFU/mouse/day to the DIO mice (control mice received a normal diet). The anti-obesity effect of KC28 and the well-known probiotic strains Lact. rhamnosus GG (LGG) and Lact. plantarum 299v was assessed over 12 weeks. Xenical served as anti-obesity control. The high-fat diet groups receiving strains KC28 and LGG and the control Xenical group showed significant weight loss and notable changes in some obesity-related biomarkers in the liver (significant up-regulation of PGC1-α and CPT1-α only by KC28; p < 0.05) and mesenteric adipose tissue (significant down-regulation of ACOX-1, PPAR-γ, and FAS; KC28 p < 0.001 for PPAR-γ and FAS), compared with the IF control. Favourable changes in the studied biomarkers suggest a similar beneficial influence of Lact. plantarum KC28 on the alleviation of obesity comparable with that of the two well-studied probiotic strains, LGG and 299v. This probably resulted from a modulation in the cecal microbiota of the IF group by either probiotic strain, yet in a different manner, showing a highly significant increase in the families Desulfovibrionaceae and Lactobacillaceae only in the group receiving Lact. plantarum KC28.
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Affiliation(s)
- Eunchong Huang
- Department of Advanced Green Energy and Environment, Handong Global University, Pohang, Gyeongbuk, 37554, South Korea
| | - Seulki Kim
- Korea Food Research Institute, Wanju, 55365, South Korea
| | - Haryung Park
- Department of Advanced Green Energy and Environment, Handong Global University, Pohang, Gyeongbuk, 37554, South Korea.,Techno-Business Center, HEM Inc, Pohang, 37673, South Korea
| | - Soyoung Park
- Department of Advanced Green Energy and Environment, Handong Global University, Pohang, Gyeongbuk, 37554, South Korea.,Techno-Business Center, HEM Inc, Pohang, 37673, South Korea
| | - Yosep Ji
- Department of Advanced Green Energy and Environment, Handong Global University, Pohang, Gyeongbuk, 37554, South Korea.,Techno-Business Center, HEM Inc, Pohang, 37673, South Korea
| | - Svetoslav Dimitrov Todorov
- Department of Advanced Green Energy and Environment, Handong Global University, Pohang, Gyeongbuk, 37554, South Korea
| | - Sang-Dong Lim
- Korea Food Research Institute, Wanju, 55365, South Korea
| | - Wilhelm Heinrich Holzapfel
- Department of Advanced Green Energy and Environment, Handong Global University, Pohang, Gyeongbuk, 37554, South Korea. .,Techno-Business Center, HEM Inc, Pohang, 37673, South Korea.
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Ebadi Nezhad SJ, Edalatian Dovom MR, Habibi Najafi MB, Yavarmanesh M, Mayo B. Technological characteristics of Lactobacillus spp. isolated from Iranian raw milk Motal cheese. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110070] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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28
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Cui G, Pan C, Xu P, Li Y, Wang L, Gong B, Li X, Huang S. Purification and characterization of a novel bacteriocin produced by Enterococcus faecalis CG-9 from human saliva. BIOTECHNOL BIOTEC EQ 2020. [DOI: 10.1080/13102818.2020.1830714] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
Affiliation(s)
- Gongcheng Cui
- College of Life Science and Technology, Guangxi University, Guangxi, Nanning, PR China
| | - Changpei Pan
- Nanning Science and Technology Enterprise Incubation Base Co., Ltd, Guangxi, Nanning, PR China
| | - Peng Xu
- College of Life Science and Technology, Guangxi University, Guangxi, Nanning, PR China
| | - Yanting Li
- College of Life Science and Technology, Guangxi University, Guangxi, Nanning, PR China
| | - Lijuan Wang
- College of Life Science and Technology, Guangxi University, Guangxi, Nanning, PR China
| | - Binting Gong
- College of Life Science and Technology, Guangxi University, Guangxi, Nanning, PR China
| | - Xiangping Li
- College of Animal Science and Technology, Guangxi University, Guangxi, Nanning, PR China
| | - Shihai Huang
- College of Life Science and Technology, Guangxi University, Guangxi, Nanning, PR China
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CHOEISOONGNERN T, SIVAMARUTHI BS, SIRILUN S, PEERAJAN S, CHOISET Y, RABESONA H, HAERTLÉ T, CHAIYASUT C. Screening and identification of bacteriocin-like inhibitory substances producing lactic acid bacteria from fermented products. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.13219] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | | | | | - Yvan CHOISET
- Institut National de la Recherche Agronomique, France
| | | | - Thomas HAERTLÉ
- Institut National de la Recherche Agronomique, France; Poznan University of Life Sciences, Poland; Teheran University, Iran
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Nisin Production by Enterococcus hirae DF105Mi Isolated from Brazilian Goat Milk. Probiotics Antimicrob Proteins 2020; 11:1391-1402. [PMID: 31124051 DOI: 10.1007/s12602-019-09553-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
The purpose of this study was to select the promising biopreservation bacteriocin producer strain from goat milk and characterize the expressed bacteriocin, related to its physiological and biochemical properties and specificity of operon encoding production and expression of antimicrobial peptide. Brazilian goat milk was used as the source for the selection of bacteriocin-producing lactic acid bacteria. One strain (DF105Mi) stood out for its strong activity against several Listeria monocytogenes strains. Selected strain was identified based on the biochemical and physiological characteristics and 16s rRNA analysis. The bacteriocin production and inhibitory spectrum of strain DF105Mi were studied, together with the evaluation of the effect of temperature, pH, and chemicals on bacteriocin stability and production, activity, and adsorption to target cells as well as to the cell surface of bacteriocin producers. Physiological and bio-molecular analyses based on targeting of different genes, parts of nisin operon were performed in order to investigate the hypothesis that the studied strain can produce and express nisin. Based on biochemical, physiological, and 16s rRNA analysis, the strain DF105Mi was classified as Enterococcus hirae. The selected strain produces a bacteriocin which is stable in a wide range of pH (2.0-12.0), temperature (up to 120 °C), presence of selected chemicals and presents adsorption affinity to different test organisms, process influenced by environmental conditions. Higher bacteriocin production by Ent. hirae DF105Mi was recorded during stationary growth phase, but only when the strain was cultured at 37 °C. The strain's genetic analysis indicated presence of the genes coding for the production of the bacteriocin nisin. This result was confirmed by cross-checking the sensitivity of the produced strain to commercial nisin A. The strong anti-Listeria activity, bacteriocin adsorption, and stability of produced bacteriocin indicate that Ent. hirae DF105Mi presents a differentiated potential application for biopreservation of fermented dairy products.
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31
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Mortezaei F, Royan M, Allaf Noveirian H, Babakhani A, Alaie Kordghashlaghi H, Balcázar JL. In vitro assessment of potential probiotic characteristics of indigenous Lactococcus lactis and Weissella oryzae isolates from rainbow trout (Oncorhynchus mykiss Walbaum). J Appl Microbiol 2020; 129:1004-1019. [PMID: 32248610 DOI: 10.1111/jam.14652] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 03/14/2020] [Accepted: 03/26/2020] [Indexed: 12/11/2022]
Abstract
AIM The objective of this study was to evaluate the probiotic potential of lactic acid bacteria (LAB) isolated from the intestinal ecosystem of rainbow trout. METHODS AND RESULTS Among LAB isolates, 10 of them were selected and screened for resistance to acid and bile salts, pancreatin, sodium chloride and temperature, hydrophobicity, growth profile and antimicrobial activity against fish pathogens. Then, biosafety assessments were investigated. Selected LAB tolerated to gastrointestinal physiological conditions, pancreatin and a range of sodium chloride and temperature. They also exhibited hydrophobicity and showed antagonistic activity against Streptococcus iniae and Yersinia ruckeri. Results of 16S rRNA gene sequencing showed that selected LAB belonged to the Lactococcus lactis (n = 5) and Weissella oryzae (n = 5) species. They exhibited no β-haemolytic activity, while six selected LAB were resistant to some antibiotics. None of them harboured virulence factors. CONCLUSIONS This study revealed probiotic characteristics of indigenous LAB isolated from the intestinal ecosystem of rainbow trout. However, further studies are required to confirm the effectiveness of these isolates as probiotics in aquaculture. SIGNIFICANCE AND IMPACT OF THE STUDY To the best of our knowledge, for the first time, the presence of probiotic candidates belonging to W. Oryzae was confirmed in fish intestinal microbiota.
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Affiliation(s)
- F Mortezaei
- Fisheries Department, Faculty of Natural Resources, University of Guilan, Sowmeh Sara, Iran
| | - M Royan
- North Region Branch, Agricultural Biotechnology Research Institute of Iran (ABRII), Agricultural Research, Education and Extension Organization (AREEO), Rasht, Iran
| | - H Allaf Noveirian
- Fisheries Department, Faculty of Natural Resources, University of Guilan, Sowmeh Sara, Iran
| | - A Babakhani
- Fisheries Department, Faculty of Natural Resources, University of Guilan, Sowmeh Sara, Iran
| | - H Alaie Kordghashlaghi
- North Region Branch, Agricultural Biotechnology Research Institute of Iran (ABRII), Agricultural Research, Education and Extension Organization (AREEO), Rasht, Iran
| | - J L Balcázar
- Catalan Institute for Water Research (ICRA), Girona, Spain.,University of Girona, Girona, Spain
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Sonbol FI, Abdel Aziz AA, El-Banna TE, Al-Fakhrany OM. Antimicrobial activity of bacteriocins produced by Enterococcus isolates recovered from Egyptian homemade dairy products against some foodborne pathogens. Int Microbiol 2020; 23:533-547. [PMID: 32306109 DOI: 10.1007/s10123-020-00127-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 03/25/2020] [Accepted: 04/07/2020] [Indexed: 12/29/2022]
Abstract
The increasing mandate for fresh-like food products and the possible hazards of chemically preserved foods necessitate the search for alternatives. Bacteriocins represent a promising food biopreservative. In the present study, one hundred enterococci isolates recovered from Egyptian raw cow milk and homemade dairy products were screened for bacteriocin production. The overall detection rate was 10%. Three isolates, namely, Enterococcus faecalis (OE-7 and OE-12) and Enterococcus hirae (OE-9), showed the highest antibacterial activity with narrow spectrum against multidrug-resistant (MDR) Gram-positive foodborne bacteria: Enterococcus faecalis and Staphylococcus aureus. The antimicrobial activity was completely abolished by trypsin and proteinase K but not affected by lipase and/or amylase indicating the protein nature of the antimicrobial activity. Optimum conditions for bacteriocin production were cultivation in MRS broth at 37 °C, pH 6-6.5 for 16-24 h. The tested bacteriocins exhibited bactericidal activity on S. aureus subsp. aureus ATCC 25923; such activity was further investigated by transmission electron microscopy that revealed leakage and lysis of treated cells. Characterization of tested bacteriocins revealed high activity in a wide range of pH and temperature, storage stability, and heat resistance. PCR analysis revealed that the tested isolates produced multiple enterocins showing homology with the enterocins L50A, AS-48, and 31. Finally, this study reported potent antibacterial activity of bacteriocins derived from dairy products Enterococci against MDR foodborne and spoilage pathogens. The potency, specificity, and stability of these bacteriocins presented promising perspectives for application as biopreservatives in the food industry. The biopreservation of foods by bacteriocins produced by lactic acid bacteria recovered directly from foods remains an innovative approach.
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Affiliation(s)
- Fatma I Sonbol
- Microbiology and Immunology, Faculty of Pharmacy, Tanta University, Tanta, 31111, Egypt
| | - Ahmed A Abdel Aziz
- Microbiology and Immunology, Faculty of Pharmacy, Tanta University, Tanta, 31111, Egypt
| | - Tarek E El-Banna
- Microbiology and Immunology, Faculty of Pharmacy, Tanta University, Tanta, 31111, Egypt
| | - Omnia M Al-Fakhrany
- Microbiology and Immunology, Faculty of Pharmacy, Tanta University, Tanta, 31111, Egypt.
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33
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Funck GD, Marques JDL, Cruxen CEDS, Sehn CP, Haubert L, Dannenberg GDS, Klajn VM, Silva WP, Fiorentini ÂM. Probiotic potential of Lactobacillus curvatusP99 and viability in fermented oat dairy beverage. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14286] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Graciele Daiana Funck
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil
| | | | | | - Carla Pohl Sehn
- Laboratory of Pharmacological and Toxicological Reviews Applied to Bioactive Molecules – LaftamBio Pampa Federal University of Pampa Itaqui Brazil
| | - Louise Haubert
- Technology Development Center Federal University of Pelotas Pelotas Brazil
| | | | - Vera Maria Klajn
- Farroupilha Federal Institute of Education, Science and Technology Santa Rosa Brazil
| | - Wladimir Padilha Silva
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil
- Technology Development Center Federal University of Pelotas Pelotas Brazil
| | - Ângela Maria Fiorentini
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil
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Characterization of Anti-Listeria monocytogenes Properties of two Bacteriocin-Producing Enterococcus mundtii Isolated from Fresh Fish and Seafood. Curr Microbiol 2019; 76:1010-1019. [PMID: 31183517 DOI: 10.1007/s00284-019-01716-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Accepted: 06/03/2019] [Indexed: 10/26/2022]
Abstract
This study addressed the bacteriocin production in 116 lactic acid bacteria isolated from 143 fish and seafood samples. The screening for the production of antibacterial substances allowed for the selection of 16 LAB isolates endowed with inhibitory capability. Bacteriocins (bacLP17 and bacLP18) of two strains, Enterococcus mundtii LP17 and Enterococcus mundtii LP18, respectively, isolated from red mullet and sardine samples, determined large inhibition zones against all the Listeria species. Virulence traits and antibiotic resistances of all producers were verified, and no isolates presented dangerous characteristics, including the two best bacteriocin producers E. mundtii LP17 and E. mundtii LP18, which were subsequently investigated for their potential use in fish and seafood products biopreservation. For both strains, the highest level of bacteriocin production (1280 AU/ml) was recorded when cells were grown at 30 °C in MRS broth at pH ranging from 6.0 to 9.0, and high levels of adsorption of bacteriocins, bacLP17 and bacLP18, to the target cells Listeria monocytogenes were also observed. The results obtained in this study revealed that two strains of E. mundtii originating from seafood exhibited a strong inhibitory activity against L. monocytogenes and may be useful in controlling the growth of this pathogen in the same food products.
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Ben Braïek O, Smaoui S. Enterococci: Between Emerging Pathogens and Potential Probiotics. BIOMED RESEARCH INTERNATIONAL 2019; 2019:5938210. [PMID: 31240218 PMCID: PMC6556247 DOI: 10.1155/2019/5938210] [Citation(s) in RCA: 111] [Impact Index Per Article: 22.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 04/06/2019] [Accepted: 05/14/2019] [Indexed: 11/17/2022]
Abstract
Enterococci are ubiquitous microorganisms that could be found everywhere; in water, plant, soil, foods, and gastrointestinal tract of humans and animals. They were previously used as starters in food fermentation due to their biotechnological traits (enzymatic and proteolytic activities) or protective cultures in food biopreservation due to their produced antimicrobial bacteriocins called enterocins or as probiotics, live cells with different beneficial characteristics such as stimulation of immunity, anti-inflammatory activity, hypocholesterolemic effect, and prevention/treatment of some diseases. However, in the last years, the use of enterococci in foods or as probiotics caused an important debate because of their opportunistic pathogenicity implicated in several nosocomial infections due to virulence factors and antibiotic resistance, particularly the emergence of vancomycin-resistant enterococci. These virulence traits of some enterococci are associated with genetic transfer mechanisms. Therefore, the development of new enterococcal probiotics needs a strict assessment with regard to safety aspects for selecting the truly harmless enterococcal strains for safe applications. This review tries to give some data of the different points of view about this question.
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Affiliation(s)
- Olfa Ben Braïek
- Laboratory of Transmissible Diseases and Biologically Active Substances (LR99ES27), Faculty of Pharmacy, University of Monastir, Tunisia
| | - Slim Smaoui
- Laboratory of Microorganisms and Biomolecules of the Centre of Biotechnology of Sfax, Tunisia
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PreliminaryIn VitroEvaluation of the Probiotic Potential of the Bacteriocinogenic StrainEnterococcus lactisPMD74 Isolated from Ezine Cheese. J FOOD QUALITY 2019. [DOI: 10.1155/2019/4693513] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
Abstract
Ezine cheese is a nonstarter and long-ripened cheese produced in the Mount of Ida region of Çanakkale, Turkey, with a protected designation of origin (PDO) status. The nonstarter fermented foods serve as sources for the isolation of novel strains. The present study aimed to report the novelty of the bacteriocinogenicEnterococcus lactisPMD74 strain and thein vitroassessment of its potential as a probiotic candidate. Additionally, the present study aimed to describe the technological and safety-related properties of the aforementioned strain. The strain exhibited high viability at pH 3.0, in the presence of pepsin, pancreatin, and bile salts (0.3% and 0.5%), and considerable survival passage through the stimulated digestion tests. The strain PMD74 exhibited substantial autoaggregative (41%) and coaggregative properties, which increased as a function of time. The highest coaggregation percentage was obtained withSalmonella entericaserotype Typhimurium SL1344 (23%), followed byStaphylococcus aureusATCC 6538 (10.3%) andEscherichia coliATCC 26922 (7.4%), respectively. The strain PMD74 was able to inhibit the growth of a number of Gram-positive bacteria, includingListeria monocytogenes,Lactobacillus sake,Staphylococcus aureus, andE. faecalis. The antimicrobial activity of the proteinaceous compound was calculated as 6400 AU·mL−1by the critical dilution method againstE. faecalisATTC 29212.γ-Hemolytic PMD74 was observed to be sensitive to vancomycin, ampicillin, penicillin, gentamicin, tetracycline, chloramphenicol, and tylosin. Among the four genes tested,E. lactisPMD74 was observed to be positive for three virulence determinants,ace,sprE, andgelE, and negative foresp. The amino acid decarboxylase activities were detected negative for histidine, tyrosine, and ornithine.E. lactisPMD74 was classified as a low acidifier, which suggested its possible role as an adjunct culture.E. lactisPMD74 exhibited considerable survival ability (8.86 log CFU·mL−1) in the acidic condition of fermented milk for a four-week-long storage period.
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Chen P, Liu L, Zhang X, Massounga Bora AF, Li X, Zhao M, Hao X, Wang Y. Antioxidant activity of Cheddar cheese during its ripening time and after simulated gastrointestinal digestion as affected by probiotic bacteria. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1579836] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Ping Chen
- College of Food Science, Northeast Agricultural University, Harbin, China
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Lu Liu
- College of Food Science, Northeast Agricultural University, Harbin, China
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Xiuxiu Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Awa Fanny Massounga Bora
- College of Food Science, Northeast Agricultural University, Harbin, China
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Xiaodong Li
- College of Food Science, Northeast Agricultural University, Harbin, China
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Mingqi Zhao
- College of Food Science, Northeast Agricultural University, Harbin, China
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Xinyue Hao
- College of Food Science, Northeast Agricultural University, Harbin, China
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Yu Wang
- College of Food Science, Northeast Agricultural University, Harbin, China
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, China
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Nascimento LCS, Casarotti SN, Todorov SD, Penna ALB. Probiotic potential and safety of enterococci strains. ANN MICROBIOL 2019. [DOI: 10.1007/s13213-018-1412-5] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Jia K, Tao X, Liu Z, Zhan H, He W, Zhang Z, Zeng Z, Wei H. Characterization of novel exopolysaccharide of Enterococcus faecium WEFA23 from infant and demonstration of its in vitro biological properties. Int J Biol Macromol 2018; 128:710-717. [PMID: 30594615 DOI: 10.1016/j.ijbiomac.2018.12.245] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2018] [Revised: 12/07/2018] [Accepted: 12/26/2018] [Indexed: 12/12/2022]
Abstract
In this study exopolysaccharide (EPS) of Enterococcus faecium WEFA23 from healthy infant's feces was yielded as high as 130 mg/L by fermentation. By purification the EPS was further fractioned into A23-1, A23-2, A23-3 and A23-4 on HiTrap Q HP and Superdex G-200 column. As the major purified fractions, A23-2 and A23-4 were analyzed for the preliminary structures and investigated for the biological properties in vitro. The molecular weight of A23-2 and A23-4 was 2.50 × 104 Da and 3.23 × 104 Da, respectively. A23-2 was composed of mannose, glucose and galactose with a ratio of 1.38:1.00:1.42, while A23-4 consisted of only mannose. The antioxidant ability of A23-2 was significantly higher than that of A23-4, as proved by scavenging test of DPPH radical, hydroxyl radical and superoxide radical. Both A23-2 and A23-4 exhibited strong inhibition against the adhesion of L. monocytogenes CMCC54007 on HT-29 cells no matter for the styles of competition, displacement and exclusion. Notably, for exclusion they had a maximal inhibition rate of 89.85 ± 0.46% and 90.81 ± 2.29%, respectively, at 200 μg/mL.
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Affiliation(s)
- Kaiying Jia
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Xueying Tao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Zhengqi Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Hui Zhan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Weijun He
- State Key Laboratory of Microbial Metabolism, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200030, China
| | - Zhihong Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Zheling Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Hua Wei
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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40
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Safety Aspect of Enterococcus faecium FL31 Strain and Antibacterial Mechanism of Its Hydroxylated Bacteriocin BacFL31 against Listeria monocytogenes. BIOMED RESEARCH INTERNATIONAL 2018; 2018:5308464. [PMID: 30515405 PMCID: PMC6236939 DOI: 10.1155/2018/5308464] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/10/2018] [Accepted: 10/09/2018] [Indexed: 11/17/2022]
Abstract
In previous work we have isolated and identified a new strain called Enterococcus faecium FL31. The active compound secreted by this strain, "BacFL31", has been purified and characterized. In the present study, safety aspect, assessed by microbiological and molecular tests, demonstrated that Enterococcus faecium FL31 was susceptible to relevant antibiotics, free of hemolytic, gelatinase, DNase, and lipase activities. In addition, it did not harbor virulence and antibiotic resistance genes. Combined SYTOX Green dye and UV-absorbing experiments, along with released extracellular potassium and transmembrane electrical potential measurements, showed that pure BacFL31 at a concentration of 1×MIC (50 μg/mL) could damage cytoplasmic membrane of the pathogen Listeria monocytogenes ATCC19117. The same concentration causes the leakage of its intracellular constituents and leads to the destruction of this pathogenic microorganism. In summary, this work reflected characteristics of Enterococcus faecium FL31 strain and its bacteriocin in terms of functional and safety perspectives.
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Ghattargi VC, Gaikwad MA, Meti BS, Nimonkar YS, Dixit K, Prakash O, Shouche YS, Pawar SP, Dhotre DP. Comparative genome analysis reveals key genetic factors associated with probiotic property in Enterococcus faecium strains. BMC Genomics 2018; 19:652. [PMID: 30180794 PMCID: PMC6122445 DOI: 10.1186/s12864-018-5043-9] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2018] [Accepted: 08/27/2018] [Indexed: 12/17/2022] Open
Abstract
BACKGROUND Enterococcus faecium though commensal in the human gut, few strains provide a beneficial effect to humans as probiotics while few are responsible for the nosocomial infection. Comparative genomics of E. faecium can decipher the genomic differences responsible for probiotic, pathogenic and non-pathogenic properties. In this study, we compared E. faecium strain 17OM39 with a marketed probiotic, non-pathogenic non-probiotic (NPNP) and pathogenic strains. RESULTS E. faecium 17OM39 was found to be closely related with marketed probiotic strain T110 based on core genome analysis. Strain 17OM39 was devoid of known vancomycin, tetracycline resistance and functional virulence genes. Moreover, E. faecium 17OM39 genome was found to be more stable due to the absence of frequently found transposable elements. Genes imparting beneficial functional properties were observed to be present in marketed probiotic T110 and 17OM39 strains. Genes associated with colonization and survival within gastrointestinal tract was also detected across all the strains. CONCLUSIONS Beyond shared genetic features; this study particularly identified genes that are responsible for imparting probiotic, non-pathogenic and pathogenic features to the strains of E. faecium. Higher genomic stability, absence of known virulence factors and antibiotic resistance genes and close genomic relatedness with marketed probiotics makes E. faecium 17OM39 a potential probiotic candidate. The work presented here demonstrates that comparative genome analyses can be applied to large numbers of genomes, to find potential probiotic candidates.
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Affiliation(s)
- Vikas C. Ghattargi
- National Centre for Microbial Resource (NCMR), National Centre for Cell Science (NCCS), Pune, Maharashtra 411021 India
- Department of Biotechnology, Basaveshwar Engineering College, Bagalkot, Karnataka 587102 India
| | - Meghana A. Gaikwad
- National Centre for Microbial Resource (NCMR), National Centre for Cell Science (NCCS), Pune, Maharashtra 411021 India
| | - Bharati S. Meti
- Department of Biotechnology, Basaveshwar Engineering College, Bagalkot, Karnataka 587102 India
| | - Yogesh S. Nimonkar
- National Centre for Microbial Resource (NCMR), National Centre for Cell Science (NCCS), Pune, Maharashtra 411021 India
| | - Kunal Dixit
- National Centre for Microbial Resource (NCMR), National Centre for Cell Science (NCCS), Pune, Maharashtra 411021 India
| | - Om Prakash
- National Centre for Microbial Resource (NCMR), National Centre for Cell Science (NCCS), Pune, Maharashtra 411021 India
| | - Yogesh S. Shouche
- National Centre for Microbial Resource (NCMR), National Centre for Cell Science (NCCS), Pune, Maharashtra 411021 India
| | - Shrikant P. Pawar
- National Centre for Microbial Resource (NCMR), National Centre for Cell Science (NCCS), Pune, Maharashtra 411021 India
| | - Dhiraj P. Dhotre
- National Centre for Microbial Resource (NCMR), National Centre for Cell Science (NCCS), Pune, Maharashtra 411021 India
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Zommiti M, Cambronel M, Maillot O, Barreau M, Sebei K, Feuilloley M, Ferchichi M, Connil N. Evaluation of Probiotic Properties and Safety of Enterococcus faecium Isolated From Artisanal Tunisian Meat "Dried Ossban". Front Microbiol 2018; 9:1685. [PMID: 30127770 PMCID: PMC6088202 DOI: 10.3389/fmicb.2018.01685] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2018] [Accepted: 07/06/2018] [Indexed: 12/19/2022] Open
Abstract
Enterococcus faecium strains were isolated from an original biotope, artisanal dried Tunisian meat “Dried Ossban,” and evaluated for safety and capacity as probiotics. Gram-positive, catalase negative, and bacteriocin-producing bacteria were screened using selective microbiological media. All isolates were identified by phenotypic and molecular tools. Five E. faecium strains (MZF1, MZF2, MZF3, MZF4, and MZF5) were selected and further assessed for their probiotic properties. They were found to be resistant to the physiological concentrations of bile salts, and the harsh conditions of the gastrointestinal tract, and showed autoaggregation and adhesion ability. All these isolates possess at least one enterocin and could efficiently inhibit the growth of Listeria innocua HPB13. The analysis of their safety profile revealed for almost all the strains the absence of cytotoxicity and virulence determinants, and susceptibility to clinically important antibiotics such as vancomycin. These data suggest that these bacteria, isolated from “Dried Ossban,” do not present a risk to human health, and may be considered as interesting candidates for future use as probiotics and bioprotective cultures for application in the food and/or feed industries.
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Affiliation(s)
- Mohamed Zommiti
- Unité de Protéomique Fonctionnelle et Potentiel Nutraceutique de la Biodiversité de Tunisie, Institut Supérieur des Sciences Biologiques Appliquées de Tunis, Université de Tunis El Manar, Tunis, Tunisia
| | - Mélyssa Cambronel
- Laboratoire de Microbiologie Signaux et Microenvironnement, Université de Rouen Normandie, Évreux, France
| | - Olivier Maillot
- Laboratoire de Microbiologie Signaux et Microenvironnement, Université de Rouen Normandie, Évreux, France
| | - Magalie Barreau
- Laboratoire de Microbiologie Signaux et Microenvironnement, Université de Rouen Normandie, Évreux, France
| | - Khaled Sebei
- Unité de Protéomique Fonctionnelle et Potentiel Nutraceutique de la Biodiversité de Tunisie, Institut Supérieur des Sciences Biologiques Appliquées de Tunis, Université de Tunis El Manar, Tunis, Tunisia
| | - Marc Feuilloley
- Laboratoire de Microbiologie Signaux et Microenvironnement, Université de Rouen Normandie, Évreux, France
| | - Mounir Ferchichi
- Unité de Protéomique Fonctionnelle et Potentiel Nutraceutique de la Biodiversité de Tunisie, Institut Supérieur des Sciences Biologiques Appliquées de Tunis, Université de Tunis El Manar, Tunis, Tunisia.,Clinical Laboratory Department, College of Applied Medical Sciences, King Faisal University, Al-Ahsa, Saudi Arabia
| | - Nathalie Connil
- Laboratoire de Microbiologie Signaux et Microenvironnement, Université de Rouen Normandie, Évreux, France
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Isolation, Molecular Characterization and Probiotic Potential of Lactic Acid Bacteria in Saudi Raw and Fermented Milk. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2018; 2018:7970463. [PMID: 30147735 PMCID: PMC6083559 DOI: 10.1155/2018/7970463] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/28/2017] [Revised: 03/22/2018] [Accepted: 07/12/2018] [Indexed: 01/15/2023]
Abstract
Probiotic bacteria can confer health benefits to the human gastrointestinal tract. Lactic acid bacteria (LAB) are candidate probiotic bacteria that are widely distributed in nature and can be used in the food industry. The objective of this study is to isolate and characterize LAB present in raw and fermented milk in Saudi Arabia. Ninety-three suspected LAB were isolated from thirteen different types of raw and fermented milk from indigenous animals in Saudi Arabia. The identification of forty-six selected LAB strains and their genetic relatedness was performed based on 16S rDNA gene sequence comparisons. None of the strains exhibited resistance to clinically relevant antibiotics or had any undesirable hemolytic activity, but they differed in their other probiotic characteristics, that is, tolerance to acidic pH, resistance to bile, and antibacterial activity. In conclusion, the isolates Lactobacillus casei MSJ1, Lactobacillus casei Dwan5, Lactobacillus plantarum EyLan2, and Enterococcus faecium Gail-BawZir8 are most likely the best with probiotic potentials. We speculate that studying the synergistic effects of bacterial combinations might result in a more effective probiotic potential. We suspect that raw and fermented milk products from animals in Saudi Arabia, especially Laban made from camel milk, are rich in LAB and have promising probiotic potential.
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Biotechnological potential, probiotic and safety properties of newly isolated enterocin-producing Enterococcus lactis strains. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.045] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Safety, potential biotechnological and probiotic properties of bacteriocinogenic Enterococcus lactis strains isolated from raw shrimps. Microb Pathog 2018; 117:109-117. [PMID: 29438718 DOI: 10.1016/j.micpath.2018.02.021] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2017] [Revised: 02/09/2018] [Accepted: 02/09/2018] [Indexed: 11/23/2022]
Abstract
The aims of this study are to isolate new bacteriocinogenic lactic acid bacterial strains from white (Penaeus vannamei) and pink (Palaemon serratus) raw shrimps and evaluate their technological and probiotic potentialities. Seven strains were selected, among fifty active isolates, as producing interesting antimicrobial activity. Identified as Enterococcus lactis, these isolates were able to produce enterocins A, B and/or P. The safety aspect, assessed by microbiological and molecular tests, demonstrated that the strains were susceptible to relevant antibiotics such as vancomycin, negative for haemolysin and gelatinase activities, and did not harbour virulence and antibiotic resistance genes. The assessment of potential probiotic and technological properties showed a low or no lipolytic activity, moderate milk-acidifying ability, high reducing power, proteolytic activity and tolerance to bile (P < 0.05) and good autoaggregation and coaggregation capacities. Two strains designated as CQ and C43 exhibiting high enzymatic activities and bile salt hydrolase activity were found to display high survival under simulated in vitro oral cavity and gastrointestinal tract conditions caused by presence of lysozyme, pepsin, pancreatin, bile salts and acidic pH. This study highlights safe Enterococcus lactis strains with great technological and probiotic potentials for future application as new starter, adjunct, protective or probiotic cultures in food industry.
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Chelliah R, Ramakrishnan SR, Prabhu PR, Antony U. Evaluation of antimicrobial activity and probiotic properties of wild-strain Pichia kudriavzevii isolated from frozen idli batter. Yeast 2017; 33:385-401. [PMID: 27370793 DOI: 10.1002/yea.3181] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2015] [Revised: 06/25/2016] [Accepted: 06/26/2016] [Indexed: 01/08/2023] Open
Abstract
The present research was undertaken to study the probiotic characteristics of Pichia kudriavzevii isolated from frozen idli batter. Polymerase chain reaction amplification with 18S rRNA primers confirmed Pichia kudriavzevii, a xylose-utilizing probiotic strain. It was resistant to physiological concentrations of bile salts, pepsin and pancreatic enzyme. It also showed efficient auto-aggregation as well as co-aggregation ability with four commercial probiotic yeasts and exhibited good hydrophobicity in xylene and toluene. The strain inhibited the growth of 13 enteropathogens and showed a commensal relationship with four commercial probiotic yeast and bacteria. Moreover, it was resistant to 30 antibiotics with different modes of action. The yeast exhibited thermotolerance up to 95 °C for 2 h. The cell-free supernatants were also found to be heat stable, indicating the presence of thermostable secondary metabolites. Hence it could be exploited as starter culture, co-culture or probiotic in the preparation of fermented products or incorporated in heatable foods as well. Copyright © 2016 John Wiley & Sons, Ltd.
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Affiliation(s)
- Ramachandran Chelliah
- Centre for Food Technology, Department of Biotechnology, Anna University, Chennai, Tamilnadu, India
| | - Sudha Rani Ramakrishnan
- Centre for Food Technology, Department of Biotechnology, Anna University, Chennai, Tamilnadu, India
| | - Prince R Prabhu
- Centre for Food Technology, Department of Biotechnology, Anna University, Chennai, Tamilnadu, India
| | - Usha Antony
- Centre for Food Technology, Department of Biotechnology, Anna University, Chennai, Tamilnadu, India
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Qiu Z, Lu X, Li N, Zhang M, Qiao X. Characterization of garlic endophytes isolated from the black garlic processing. Microbiologyopen 2017; 7. [PMID: 28990361 PMCID: PMC5822338 DOI: 10.1002/mbo3.547] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2017] [Revised: 08/24/2017] [Accepted: 08/30/2017] [Indexed: 12/02/2022] Open
Abstract
The objectives of this study were to isolate and identify garlic endophytes, and explore the characteristics of dominant strains. Garlic endophytes were studied through phenotypical characterization and comparative sequence analysis of 16S rDNA based on culture‐dependent approaches. Representative strains inferred from 16S rDNA sequencing were selected for further identification by gyrA and rpoB gene loci and phylogenetic analysis based on concateneted house‐keeping sequences. Seven kinds of Bacillus were found from garlic and black garlic, respectively. Further studies demonstrated that the total bacteria and endophytes showed a sharp decrease firstly, followed by a rapid rise, then maintained at a certain level, and finally slowed down during the black garlic processing. B. subtilis, B. methylotrophicus, and B. amyloliquefaciens were the dominant strains. The selected strains were capable of fermenting glucose, lactose, sucrose, and garlic polysaccharide to produce acid but no gas, with a strong ability of heat resistance. The results indicated that there were a certain number of garlic endophytes during the black garlic processing, and Bacillus was the dominant strains under the conventional culture‐dependent methods. This report provided useful information for the presence and type of garlic endophytes during the black garlic processing, which were of great significance to study the formation mechanism and quality improvement of black garlic in the future, as well as the security of garlic powder.
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Affiliation(s)
- Zhichang Qiu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Xiaoming Lu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Ningyang Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Mingjie Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Xuguang Qiao
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
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Hossain MI, Sadekuzzaman M, Ha SD. Probiotics as potential alternative biocontrol agents in the agriculture and food industries: A review. Food Res Int 2017; 100:63-73. [DOI: 10.1016/j.foodres.2017.07.077] [Citation(s) in RCA: 76] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2017] [Revised: 07/29/2017] [Accepted: 07/31/2017] [Indexed: 12/13/2022]
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49
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Xi Q, Wang J, Du R, Zhao F, Han Y, Zhou Z. Purification and Characterization of Bacteriocin Produced by a Strain of Enterococcus faecalis TG2. Appl Biochem Biotechnol 2017; 184:1106-1119. [DOI: 10.1007/s12010-017-2614-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2017] [Accepted: 09/19/2017] [Indexed: 10/18/2022]
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50
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Ribeiro SC, Ross RP, Stanton C, Silva CCG. Characterization and Application of Antilisterial Enterocins on Model Fresh Cheese. J Food Prot 2017; 80:1303-1316. [PMID: 28703625 DOI: 10.4315/0362-028x.jfp-17-031] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
Enterococcus faecalis strains isolated from an artisanal cheese were selected based on enterocin production against Listeria monocytogenes. The strains formed biofilms and presented high hydrophobic character and good autoaggregation and coaggregation capacity with L. monocytogenes. Strains L3A21M3 and L3B1K3 presented high survival under gastrointestinal conditions, were able to adhere to human intestinal cells (Caco-2 and HT-29), and blocked the adhesion and invasion of L. monocytogenes. The antilisterial activity of enterocins was not affected by pH (2 to 12), heating (100°C), and chemical and surfactant agents. However, strains L3A21M3 and L3A21M8 produced thermolabile enterocins, which were also sensible to extreme pH values. Enterocins exhibited a bacteriostatic mode of action against L. monocytogenes, and maximum production was observed during the stationary phase. Common enterocin structural genes were not detected by PCR amplification with specific primers, although an exhaustive screening was not performed. The enterocin produced by the L3B1K3 strain was purified and applied to model cheeses contaminated with L. monocytogenes. This enterocin reduced survival of L. monocytogenes on fresh cheeses in a dose-dependent manner. The highest dose tested (2,048 arbitrary units per g of cheese) was effective in reducing the pathogen counts to undetectable values throughout storage (6 to 72 h). These results suggest that these strains have great potential to be used as biopreservatives in the food industry and also as probiotics, with the potential to prevent L. monocytogenes gastrointestinal infection.
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Affiliation(s)
- Susana C Ribeiro
- 1 Instituto de Investigação e Tecnologias Agrárias e do Ambiente (IITAA), Universidade dos Açores, 9700-042 Angra do Heroísmo, Açores, Portugal (ORCID: http://orcid.org/0000-0003-0870-0071 [C.C.G.S.])
| | - R Paul Ross
- 2 College of Science, Engineering and Food Science, University College Cork, Ireland; and
| | - Catherine Stanton
- 3 Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Célia C G Silva
- 1 Instituto de Investigação e Tecnologias Agrárias e do Ambiente (IITAA), Universidade dos Açores, 9700-042 Angra do Heroísmo, Açores, Portugal (ORCID: http://orcid.org/0000-0003-0870-0071 [C.C.G.S.])
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