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Hacıoglu S, Kunduhoglu B. Probiotic Characteristics of Lactobacillus brevis KT38-3 Isolated from an Artisanal Tulum Cheese. Food Sci Anim Resour 2021; 41:967-982. [PMID: 34796324 PMCID: PMC8564325 DOI: 10.5851/kosfa.2021.e49] [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: 05/12/2021] [Revised: 08/10/2021] [Accepted: 08/31/2021] [Indexed: 11/06/2022] Open
Abstract
Probiotics are living microorganisms that, when administered in adequate amounts,
provide a health benefit to the host and are considered safe. Most probiotic
strains that are beneficial to human health are included in the “Lactic
acid bacteria” (LAB) group. The positive effects of probiotic bacteria on
the host’s health are species-specific and even strain-specific.
Therefore, evaluating the probiotic potential of both wild and novel strains is
essential. In this study, the probiotic characteristics of Lactobacillus
brevis KT38-3 were determined. The strain identification was
achieved by 16S rRNA sequencing. API-ZYM test kits were used to determine the
enzymatic capacity of the strain. L. brevis KT38-3 was able to
survive in conditions with a broad pH range (pH 2–7), range of bile salts
(0.3%–1%) and conditions that simulated gastric juice and
intestinal juice. The percentage of autoaggregation (59.4%),
coaggregation with E. coli O157:H7 (37.4%) and
hydrophobicity were determined to be 51.1%, 47.4%, and
52.7%, respectively. L. brevis KT38-3 produced
β-galactosidase enzymes and was able ferment lactose. In addition, this
strain was capable of producing antimicrobial peptides against the bacteria
tested, including methicillin and/or vancomycin-resistant bacteria. The
cell-free supernatants of the strain had high antioxidant activities (DPPH:
54.9% and ABTS: 48.7%). Therefore, considering these many
essential in vitro probiotic properties, L.
brevis KT38-3 has the potential to be used as a probiotic
supplement. Supporting these findings with in vivo experiments
to evaluate the potential health benefits will be the subject of our future
work.
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Affiliation(s)
- Seda Hacıoglu
- Institute of Science, University of Eskişehir Osmangazi, Eskişehir 26040, Turkey
| | - Buket Kunduhoglu
- Department of Biology, Faculty of Science and Letters, University of Eskişehir Osmangazi, Eskişehir 26040, Turkey
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Margalho LP, Jorge GP, Noleto DAP, Silva CE, Abreu JS, Piran MVF, Brocchi M, Sant'Ana AS. Biopreservation and probiotic potential of a large set of lactic acid bacteria isolated from Brazilian artisanal cheeses: From screening to in product approach. Microbiol Res 2020; 242:126622. [PMID: 33099234 DOI: 10.1016/j.micres.2020.126622] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 09/28/2020] [Accepted: 10/03/2020] [Indexed: 12/21/2022]
Abstract
The increasing interest in products with functional properties has encouraged the search for new lactic acid bacteria (LAB) present in natural sources, as traditional fermented foods. In this study, a large set of wild LAB isolates (n = 220) from Brazilian artisanal cheeses (BAC) were assessed for their probiotic and biopreservation potential. First, the rational selection was performed. From the tested isolates, 92 (41.8 %) were resistant to low pH (2 and 3). These isolates were submitted to bile salt (0.4 % Oxgall powder) resistance, and 22 were selected and submitted to adhesion assays. The autoaggregation values ranged from 68.5-99% and were considered moderate to high (20-70 %). Hydrophobicity values varied significantly between LAB (5.0-64.3%), and seven isolates presented values higher than 40 %. All selected LAB (n=22) were capable of adhering to Caco-2 (> 70 %) cells, and none isolate displayed any tested gene for biogenic amine production. Most isolates (18/22) showed less than 1 log CFU reduction after passage through the simulated gastrointestinal tract (GIT) conditions. A total of twenty isolates satisfied key in vitro criteria to be considered as probiotics. A hierarchical cluster analysis (HCA) was performed, and two clusters were observed, showing high variability between Lactobacillus plantarum isolates regarding adhesion properties and survival to GIT stress and one influence of the source of isolation on these properties. After screening, the antimicrobial activity of Lb. plantarum (1QB77) was tested in microcheeses in which survival of two relevant pathogenic bacteria (Staphylococcus aureus and Listeria monocytogenes) was monitored along ripening and after a simulated GIT passage, concomitantly. L. plantarum (1QB77) has shown the ability to reach high counts (∼ 9 log CFU/g) at the end of ripening. This isolate was also able to reduce counts of S. aureus and L. monocytogenes in microcheeses in approx. 2.3 and 2.5 log CFU/g, respectively, until the 21st day of ripening; and about 3.2 and 3.5 log CFU/g after simulated GIT passage. Overall, the assessment of the probiotic properties of a large set of LAB was fundamental for gaining insights on the technological, functional, and potential regional traits of wild LAB isolates that can be used to develop starter cultures for tailored applications.
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Affiliation(s)
- Larissa P Margalho
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Genesy P Jorge
- Tropical Disease Laboratory, Department of Genetics, Evolution, Microbiology and Immunology, Institute of Biology, University of Campinas, Campinas, SP, Brazil
| | - Deise A P Noleto
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Christian E Silva
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Júlia S Abreu
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Marcos V F Piran
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Marcelo Brocchi
- Tropical Disease Laboratory, Department of Genetics, Evolution, Microbiology and Immunology, Institute of Biology, University of Campinas, Campinas, SP, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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