Lactobacillus plantarum and Its Probiotic and Food Potentialities (original) (raw)
Related papers
2017
Background and Objective: Probiotics have to reach their site of action in certain numbers in order to exhibit positive health effects. Encapsulation has shown remarkable enhancing effects on probiotic survival in simulated gastric conditions compared to free bacteria. The purpose of this study was identification and evaluation of a potential probiotic strain using encapsulation process by new carriers in order to improve probiotic viability during in vitro simulated conditions. Material and Methods: A native Lactobacillus was isolated from yogurt, identified as Lactobacillus casei PM01 (NCBI registered) and analyzed for probiotic properties alongside established probiotic strains of Lactobacillus acidophilus ATCC 43556, and Lactobacillus rhamnosus ATCC 7469. Acid and bile resistance, adhesion to Caco-2 cells and antibiotic resistance were evaluated. Lactobacillus casei PM01 was encapsulated with alginate, chitosan and natural branched polysaccharides (pectin, tragacanth gum and gum...
2021
Results: These Lactobacillus strains were identified as Lactobacillus fermentum MGA23-1 and Lactobacillus fermentum LMEM19 and found resistant to inhibitory substances like phenol (0.2%), bile salts (0.3%), pancreatin (0.5%) and pepsin (0.3%). The highest antibacterial activity was observed by Lactobacillus fermentum MGA231 against Pseudomonas aeruginosa (13mm). Encapsulation experiment showed that the number of bacterial CFU/g increased significantly (p < 0.05) in beads during storage up to 7 days. Chemical characterization of microcapsules was assessed using FTIR and showed characteristics wavelength major at 1541 – 1716 cm and 3336 cm. Yogurt was prepared using a single probiotic strain, in a consortium of Lactobacillus fermentum MGA23-1 and Lactobacillus fermentum LMEM19 and in the form of beads. Best results were observed in the case of microencapsulation.
ijasre, 2019
Lactic acid bacteria are known to have probiotic attributes which are beneficial to human. This study was embarked upon to screen lactic acid bacteria (LAB)from raw milk and fermented milk (nono) samples for probiotic potential. Some of the assessed probiotic qualities include antimicrobial activities against foodborne pathogens, survival at acidic pH (2.5, 3.0) and bile salt concentrations (0.3%, 0.5%, 1.0%), safety test, and cell surface hydrophobicity assay indicative of epithelial adherence. Four LAB isolates namely Lactobacillus plantarumN17, L. plantarumN24, L. caseiN1 and L. brevisN10 had strong inhibition(10.00 to 15.15 mm) against selected foodborne pathogens, survived well at acidic pH and bile salt concentrations during 3 hours of incubation reaching viability of 105-106 CFU/mL. In addition, they were DNase and Gelatinase negative and had better(40.0 to 62.0 %) hydrophobicity indicative of epithelial adherence. Lactobacillus plantarumN24 and Lactobacillus caseiN1 were suitable probiotic candidates and can be used as for food supplements.
Vietnam Journal of Science and Technology
Products containing beneficial bacteria for humans have been widely used recently. The bacteria in these products generally belong to the genus Lactobacillus. Among the species of this genus, Lactobacillus casei attracts a lot of interest due to their valuable properties. With these properties, many L.casei strains can be used as probiotics. Based on the recommendation of FAO/WHO for probiotic bacteria, in our study strain LC 304.08 was identified based on morphology and biochemical properties as well as nucleotide sequence of 16S rDNA. The strain was then evaluated for its properties in vitro such as the ability to survive at low pH and in the presence of bile salt, the ability to produce antibacterial substances and enzyme as well as its safety regarding hemolytic and antibiotic resistance. The results showed that the strain was identified as Lactobacillus casei. It survived well at low pH and in the presence of bile salt, and it produced β-galactosidase with the activity of 81 ± ...
Microbiology and Biotechnology Letters, 2019
The effect of microencapsulation on previously isolated Lactobacillus delbrueckii 94/L4 as starter culture for yogurt, and Lactobacillus casei 97/L3 as a probiotic candidate was investigated. Preliminary results showed that L. delbrueckii 94/L4 exhibited tolerance to bile, unlike L. casei 97/L3. Freeze drying significantly (p < 0.05) reduced the viability of both isolates by log 0.71−2.70. Although microencapsulation preserved the viability of L. casei 97/L3 cells exposed to simulated gastrointestinal tract conditions for 120 min, it did not impart significant (p < 0.05) protection against loss of viability during the first 30 min of exposure. Conversely, microencapsulated L. delbrueckii 94/L4 with the addition of Streptococcus thermophilus 24/S1 as starter culture was successfully incorporated into milk to form yogurt, yielding a significantly (p < 0.05) improved product quality.
Lactobacillus plantarum RSLP003 was isolated from Fruit juice wastes and identified by phenotypic studies as well as biochemical characterization. A cost effective growth medium for Lactobacillus plantarum RSLP003 was optimized. In the present study, Modified MRS (MMRS) medium was formulated by using Cabbage juice medium (CJM) and half strength MRS medium, which showed highest yield in broth (5.2X10 9 /ml)and cell pellet (4.5X10 11 /g).Co-Microencapsulation was done employing Calcium alginate, Pregelatinized starch, Chitosan, Flax seed oil and Inulin. Inulin was used as a Prebiotic. Survivability of co-microencapsulated cells were checked in low pH condition (pH 1.5), different bile concentrations (1%, 1.5%&2%) and different temperatures (70 0 C, 80 0 C, 90 0 C) i.e. simulated gastric environment. In all the parameters co-microencapsulated cells showed good survivability when compared to the free cells. These results establish Lactobacillus plantarum RSLP003 as a potential human and animal gut probiotic.
Formulation and Evaluation of Probiotics Properties of Lactobacillus with Antimicrobial Activities
International journal of drug delivery technology, 2022
Probiotics are nothing but are a group of good microbes that may help indirectly to fight intestinal pathogens. Probiotic bacteria produce chemicals such as bacteriocins, and reuterin that act as good antimicrobial agents. These chemicals can act as a new functional nature antimicrobial agent against many pathogenic strains exhibiting some health issues. The chemicals released by the microbes are in the form of some organic acids or polypeptides. The bacteriostatic effects are exhibited by organic acids released from bacteria which lower the pH of the microenvironment in host; damaging pathogenic DNA. Further, Lactobacillus release the chemicals like acidophilin, acidolin, lactocidin, and bulgarican. 9-13 These ABSTRACT This study emphasizes exhibiting probiotics activities of Lactobacillus, formulation as granules, synthesizing nanoparticle by using Lactobacillus and demonstrating antimicrobial activity. Probiotics are not only microbes present in milk but also as are functional food to heal diseases. Four different isolates were obtained from sheep milk. These microbe's growth profile was observed in different animal milk, and some biochemical studies were conducted. All four isolates were tested against gram positive and negative microorganisms like Salmonella typhi, Escherichia coli, Proteus vulgaris, Enterococcus faecalisis, Staphylococcus aureus etc. The nanoparticles of TiO 2 was developed by using LAB via green synthesis. Granules of probiotics were prepared by using maltodextrin as agent by a lyophilization drying technique. The flow properties were studied for the prepared granule as formulation. The colony forming unit observed in case milk of buffalo was higher (12* X 10 9 CFU ± 2.5) which was observed in the other milking animals milk. The four isolates were identified as Lactobacillus (LAB) by Gram staining, motility catalase activity, along with other biochemical assays. The mimicking in-vitro simulation study showed higher survival rate in the intestine, demonstrated by bile salt studies. Microbes as a whole showed a good zone of inhibition as compared to the supernatant. Finally, these isolates have proven to be a good probiotic candidate that can be used as a natural antibiotic agent as a nutraceutical nominee. Granules exhibit good flow properties in case of all LAB formulations. The green synthesis of nanoparticles from LAB was observed at the absorption band at 405 to 410 nm using the UV method. LAB extracted from sheep milk was proven in the current investigation exhibiting as a potential candidate for the future probiotic antibacterial agent that resists GI environment.
Journal of Functional Foods, 2021
A total of seven strains of lactic acid bacteria (LAB) isolated from breast milk, were investigated for their probiotic properties. Lactobacillus plantarum 5H1 and 5L1 were selected for their beneficial properties and used for probiotic fermented milk manufacture. The fermentation parameters (pH and lactic acid) and LAB viability during fermented milk processing and storage were evaluated. The results showed that the strains had a broad spectrum of antimicrobial activity against pathogenic bacteria and toxigenic fungi. These also evidenced capacity of adhesion and reduction of Salmonella adhesion to Caco-2 cells. During milk fermentation process, an increase in lactic acid content, a decrease in milk pH, and an increase in the total bacterial count were evidenced. LAB viability in fermented milk during storage remained around 8 log 10 CFU/mL. This workflow can be useful for the isolation of new probiotics and the development of fermented milks with probiotic properties to promote host health.