Probiotic Properties and Antioxidant Efficiency of Lactobacillus Plantarum 15 Isolated from Milk (original) (raw)
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In vitro study of antioxidant and antibacterial activities of Lactobacillus probiotic spp
Folia Microbiologica, 2017
This study investigated the influence of aeration and minimal medium conditions on antioxidant and antibacterial activities of 21 probiotic Lactobacillus strains isolated from dairy products. The probiotic potential of the isolates was evaluated by pH and bile tolerance. Random amplified polymorphic DNA polymerase chain reaction (RAPD-PCR) was used to confirm the phenotypic identification of isolates. Antioxidant producer isolates were screened by resistance to reactive oxygen species (ROS). The antioxidant and antibacterial activities of extracellular materials after 48 h fermentation with antioxidative strains were determined using 2,2diphenyl-1-picrylhydrazyl (DPPH) and broth microdilution assays, respectively. The results indicate that the antioxidant capacity of supernatants was increased by using of both minimal medium and agitation. The antibacterial activity was increased in minimal medium, but there has nearly no change in the antibacterial properties by using both agitation and minimal medium. The maximum antibacterial activity was observed during mid-exponential phase until the beginning of the early-stationary phase, but the maximum antioxidant activity was detected at the stationary growth phase. There is a significant relationship between antioxidant and antibacterial activities of the cell-free probiotic extracts, and their production rates are closely related to the fermentation type. The bioactive materials from probiotics could be extracted in a large amount at an appropriate time under a suitable condition.
Sciences Study of Probiotic and Antioxidant activity of Lactobacillus spp
2013
Curd is a source of probiotic Lactobacilli. In the present study, ten homemade curd samples were collected from different regions of Vellore district, Tamil Nadu, India. Among the samples, four different strains of Lactobacillus were isolated and identified based on their colony morphology and biochemical characteristics. It was observed that isolated Lactobacillus spp. were resistant to inhibitory substances like NaCl (1-9%), bile-salt (0.05-0.3%), and showed good growth in the acidic condition, while maximum growth was observed at pH around 6. The isolates were examined for their antibacterial activity against four different test pathogens, and found that growth of all pathogens are inhibited to some extent but maximum zone of inhibition was observed against E.coli (33mm) and no zone of inhibition against Pseudomonas aeruginosa after 24 hour incubation. The isolated Lactobacillus spp. showed good survival abilities in acidic (pH 4) and alkaline (pH 8) conditions. Isolated Lactobac...
Study of Probiotic and Antioxidant activity of Lactobacillus spp
Research Journal of Pharmaceutical, Biological and Chemical Sciences
Curd is a source of probiotic Lactobacilli. In the present study, ten homemade curd samples were collected from different regions of Vellore district, Tamil Nadu, India. Among the samples, four different strains of Lactobacillus were isolated and identified based on their colony morphology and biochemical characteristics. It was observed that isolated Lactobacillus spp. were resistant to inhibitory substances like NaCl (1-9%), bile-salt (0.05-0.3%), and showed good growth in the acidic condition, while maximum growth was observed at pH around 6. The isolates were examined for their antibacterial activity against four different test pathogens, and found that growth of all pathogens are inhibited to some extent but maximum zone of inhibition was observed against E.coli (33mm) and no zone of inhibition against Pseudomonas aeruginosa after 24 hour incubation. The isolated Lactobacillus spp. showed good survival abilities in acidic (pH 4) and alkaline (pH 8) conditions. Isolated Lactobacilli were able to produce organic acid in skim milk which was determined by titrimetric method. In the antibiotic Sensitivity test, LB06, LBS3, LB02 and LBS1 were found to be sensitive against Ciprofloxacin and Erythromycin. LB06 was resistant against Ampicillin and Bacitracin while LB02 was resistant against Ampicillin. In the DPPH scavenging assay, LB06 and LBS3 showed highest inhibition of 56.84% and 55.86% in 1000 μl/ml compared to the positive control (BHT) 69.29%. The IC50 value was found to be 750μl/ml.
Potential role of probiotic bacteria as antioxidants agent
Journal of Bioscience and Applied Research
Oxidants are free radicals that find in the environment, but they are also produced naturally in our body. Antioxidants have an important role in the body health and protected from many diseases caused by free radicals. The unique characters of probiotic bacteria make it used extensively in the field of medicine antioxidant, anticancer, anti-microbial, anti-diabetic, antiinflammatory properties and hepatoprotective agent. This study was designed to explore the influence of lactic acid bacteria as antioxidative agents. Antioxidative properties for all tested stains were investigated through determination scavenging activity of α,α-Diphenyl-β-Picrylhydrazyl (DPPH), hydroxyl radicals (OHˉ) and inhibition of lipid peroxidation in rat liver homogenate in vitro. The present findings revealed that, Lactobacillus plantarum subsp. plantarum DSMZ 20174 and Lactobacillus acidophilus DSMZ 20079 T possessed the highest antioxidant properties, tolerated acidity up to 4 and revealed viability under bile salt concentration up to 0.5%. The results of this study provide new insights into the lactic acid bacteria with antioxidative properties as they tolerated acidity up to and revealed viability under bile salt concentration.
ANTIOXIDANT ACTIVITY AND BIOLOGICAL EVALUATIONS OF PROBIOTIC BACTERIA STRAINS
The antioxidant activity of four probiotics strains belongs to the genera Lactobacillus (two strains), Bifidobacterium as well as Probionebacterium were investigated through the DPPH • and ABTS •+ scavenging ability of the cell free extract of bacteria of the probiotic strains comparing with the standard antioxidant ascorbic acid and BHT. The results of the DPPH scavenging potential of cell free extract showed that the maximum antioxidant activity with Probionebacterium freudenreichii ( 97.75 % ) and it was significant increased compared with vit.c and BHT followed by Lactobacillus retueria (96.74 % ) activity. All cell free extracts showed highly scavenging potential against ABTS radical. The present study evaluated the survival of free probiotic bacteria under acidic conditions (pH 2 and pH3) during 3h, L.GG showed intolerance to pH2, but showed more acid tolerance at pH3. In contrast, the other strains showed more acid tolerance at pH values where incubation of strains for 3h at pH2 resulted in a decrease of about one log cycle, while at pH3 the decrease ranged from 0.2 to 0.7 log cycles. A similar decrease in cell viability was observed in the case of 1% and 2% bile salt for L.reuteri and B.breve, the decrease ranged from 0.4 to 0.6 log cycles, while in case of L.GG and P. Jensenii the decrease in cell viability was about 1.5 log cycle. However, free cells were survived at 2 % bile salt. The biological evaluations of biscuit incorporated with four encapsulated probiotic bacteria strains and biscuit without encapsulated probiotic bacteria were studied in albino rats. The results showed that non significant change in (, Total cholesterol and HDL-C) but there were significant change in ( serum triglycerides and LDL-C ). The safety of experimental diet was studied through serum liver and kidney functions where non significant change in liver function (serum alanine aminotransferase, aspartate aminotransferas and alkaline phosphatase). Also non significant change in kidney function (Creatinine & Urea).
Dairy Science & Technology, 2011
Species of Lactobacillus are widely used as starter cultures in the dairy industry and have been reported to play a significant role in the production of bioactive peptides in fermented dairy products. The aim of the present study was to screen selected strains of Lactobacillus for their ability to generate antioxidant activity during the fermentation of milk and to correlate their proteolytic activity with antioxidative peptide production. Skim milk fermented with 19 strains of Lactobacillus from ten species was evaluated for antioxidant activity by 2, 2′azinobis (3-ethylbenzothiazoline-6-sulphonic acid) decolourization assay. The whey fraction of fermented skim milk showed radical scavenging activity ranging from 0.12 to 0.49 mmol•L −1 Trolox equivalent antioxidant capacity. The proteolytic activity of the different strains ranged from 0.40 to 2.25 mmol•Leu•L −1. Seven strains including Lactobacillus delbrueckii subsp. bulgaricus NCDC08, Lactobacillus plantarum NCDC25, Lactobacillus casei subsp. casei NCDC17, Lactobacillus rhamnosus NCDC24, Lactobacillus paracasei subsp. paracasei NCDC63, Lactobacillus fermentum NCDC141 and Lactobacillus helveticus NCDC288 exhibited a positive correlation between antioxidant and proteolytic activity. On hydrolysis of casein with cell-free extract from these seven strains, L. rhamnosus NCDC24, L. casei subsp. casei NCDC17 and L. paracasei subsp. paracasei NCDC63 showed a significant (P<0.05) increase in radical scavenging activity. The low molecular weight peptides (<3 kg•mol −1) represented 60-70% of the total radical scavenging activity for these three strains. The development of antioxidant activity was found to be strain specific and that these strains of
Journal of Applied Microbiology, 2018
Aims: The current study was aimed at isolating a probiotic strain from a collection of Lactic Acid Bacteria (LAB) with the high antioxidant property and confirm its potential in d-gal induced oxidative stress in murine model. Methods and Results: The in vitro antioxidant ability of 16 LAB strains was determined in the cell free supernatant of 3-5 day old culture, intact cells and cell lysates using three different methods for determining reactive oxygen species scavenging activity and inhibition of lipid peroxidation. The strain, An28, presented best antioxidant activity and was identified as Lactobacillus brevis MG000874 on the basis of 16 sRNA gene sequencing. Antioxidant potential of Lactobacillus brevis MG000874 was confirmed in oxidative stress murine model. Albino mice were exposed to d-galactose at a dose of 150mg/kg BW and fed with L. brevis MG000874 (0.2 ml of ⁓10 10 CFU/ml cell suspension/animal/day). Antioxidative enzymes were quantified spectrophotometrically in liver, kidney and serum. Subcutaneous administration of d-gal, resulted in depletion in superoxide dismutase (SOD), catalase (CAT), reduced glutathione (GSH) and elevation in glutathione-Stransferase (GST) level in animals. The Lactobacillus brevis MG000874 treated animals displayed improvement in SOD, CAT and GST in all tissues and GSH in liver and serum. Safety assessment of the Lactobacillus brevis MG000874 was performed by comparing liver and renal function tests. None of the selected indicators was significantly different from negative control group. Conclusions: The antioxidant potential of 16 strains was noticed to be strain specific and in vivo performance of L. brevis MG000874 was found satisfactory in d-gal murine model. Significance and impact of the study: L. brevis MG000874 was identified for its admirable antioxidant property. This strain or/and its metabolites could be further investigated for possible applications in humans and veterinary fields.
Functional and Probiotic Attributes of an Indigenous Isolate of Lactobacillus plantarum
PLoS ONE, 2009
Background: Probiotic microorganisms favorably alter the intestinal microflora balance, promote intestinal integrity and mobility, inhibit the growth of harmful bacteria and increase resistance to infection. Probiotics are increasingly used in nutraceuticals, functional foods or in microbial interference treatment. However, the effectiveness of probiotic organism is considered to be population-specific due to variation in gut microflora, food habits and specific host-microbial interactions. Most of the probiotic strains available in the market are of western or European origin, and a strong need for exploring new indigenous probiotic organisms is felt.
Anais da Academia Brasileira de Ciências
In recent years, it is very important to fi nd more safe and natural antioxidants than biological sources to replace synthetic antioxidants. The antioxidant properties of 22 lactic acid bacteria were investigated in vitro in the present study. The conducted in vitro antioxidant assays included scavenging the 2,2-diphenyl-1-picrylhydrazil (DPPH) free radical, metal (Fe +2) ion chelation, hydroxyl radical and superoxide radical scavenging properties, and anti-lipid peroxidation. Analysis of DPPH free radical scavenging property of microorganisms demonstrated that Lactobacillus plantarum IH14L (90.34 ± 0.40%) strain exhibited the highest activity. The highest Fe +2 chelation activity was observed with Lactobacillus curvatus GH5L (75.98 ± 5.35%), while the lowest chelation activity was observed with L. plantarum IH14L (19.80 ± 0,05). The highest and lowest hydroxyl radical scavenging strains were L. plantarum IH16L (82.25 ± 1.60%) and L. plantarum IH26L (35.60 ± 4.50) strains, respectively. Comparison of superoxide radical scavenging activities of the microorganisms demonstrated that these activities ranged between 21.63 ± 1.32% and 7.22 ± 0.04%. A positive correlation was identifi ed between the hydroxyl radical scavenging activity of the microorganisms and the anti-lipid peroxidation property. It was found that they had the potential for use in nutritional and probiotic applications as protective and natural antioxidants.
Antioxidant activity of different milk fermented with locally isolated lactic acid bacteria
Philippine Journal of Veterinary and Animal Sciences, 2019
The study was conducted to determine the antioxidant activity of three media (cow, buffalo and goat’s milk) fermented with six locally isolated Lactobacillus strains (L. casei BIOTECH 1064, L. paracasei BIOTECH 10363, L. paracasei BIOTECH 10371, L. paracasei BIOTECH 10372, L. paracasei paracasei BIOTECH 10369 and L. plantarum 1074). The initial assessment of milk media showed that buffalo’s milk had significantly (P<0.05) higher antioxidant activity (34.37%) compared to cow (26.77%) and goat’s milk (30.19%). The highest antioxidant activity was observed in cow’s milk with L. paracasei BIOTECH 10363 (79.07%) after fermentation. At 37°C for 72 hours, L. paracasei BIOTECH 10363 displayed the highest viable count (10.31 log cfu/mL), titratable acidity (1.08%) and antioxidant activity (84.23%) and the lowest pH (3.83) in cow’s milk. The results reveal that the antioxidant activity, lactic acid content, viable count and pH were influenced by incubation time and temperature. The finding...