Functional and Probiotic Attributes of an Indigenous Isolate of Lactobacillus plantarum (original) (raw)
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Probiotic Properties of Lactobacillus plantarum
International Journal of fermented Foods, 2018
Recently, probiotic lactic acid bacteria have been utilized as therapeutic supplements and food additives. Nowadays, the interest has been increased regarding the commercial utilization of probiotic LAB strains isolated from traditional fermented food products. Therefore, the present study was aimed to investigate the probiotic properties of lactic acid bacteria isolated from traditional food sources viz. dosa batter and sauerkraut. Total 7 lactic acid bacteria were obtained, 4 from dosa batter and 3 from sauerkraut, out of which one isolate from each food source were selected based on their broadest antagonistic spectrum. These strains were identified using 16S r RNA technique as Lactobacillus plantarum DB-2 (isolated from dosa batter) and Lactobacillus plantarum SK-3 (isolated from sauerkraut). The investigation of acid-bile tolerance, antibiotic sensitivity, auto-aggregation, co-aggregation, bacterial adhesion to hydrocarbons were confirmed. The results revealed normal growth of L. plantarum DB-2 and L. plantarum sK-3 in the presence of low pH, high bile salt concentration and ability to produce antimicrobial compounds viz. bacteriocin and h 2 O 2. No gelatinase, lipase and hemolytic activity were observed. Natural susceptibility to the tested antibiotics was investigated. Thus, according to these results, L. plantarum DB-2 and sK-3 proved the good probiotic candidates as they survived during stress conditions posing to them and can be exploited for the preparation of nutraceutical products. This study also revealed the potential of using LAB and /or bacteriocin produced by them as food bio preservative to control food borne pathogenic bacteria in near future.
Lactobacillus plantarum and Its Probiotic and Food Potentialities
Probiotics and Antimicrobial Proteins, 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 Arabic) by using extrusion technique. Encapsulation efficiency, acidification activity and viability of entrapped Lactobacillus casei PM01 in simulated gastric pH were determined. Results and Conclusion: Based on the results, all the three strains could be considered as potential probiotics, and are good candidates for further in vitro and in vivo evaluation. The results showed that the survival of encapsulated Lactobacillus casei PM01 was significantly (p≤0.05) increased when it was incubated in simulated gastric pH. It can be concluded that indigenous Lactobacillus casei PM01 in encapsulated form is introduced as an efficient probiotic strain for using in dairy products.
Der Pharmacia Lettre, 2016
Probiotics are microorganisms that, in sufficient quantity, exert a positive effect on health. They have an important role in improving digestion and bowel function, maintaining the balance of intestinal flora and the acid-base balance in the colon. Probiotic strains must also have good technological properties. Indeed, this study aims to evaluate the probiotic ability of a collection of lactic acid bacteria strains with proteolytic character, isolated from cow's milk and goat local Algerian populations, in different growth conditions (pH survival 2.5 and 2, the resistance to 0.3% bile salts, and evaluating the hydrophobicity of the cell surface cultures against Xylene). All the strains studied and their associations have shown significant resistance against the acid pH and high concentration of bile salts (0.3%). In addition, the percentages of xylene strains adhesion indicates the hydrophobicity of their surfaces. In the end, three strains were selected because they show a most interesting probiotic profile characterized by a strong antibacterial effect against pathogenic strains. They were identified at the molecular level by 16S rDNA sequencing as Lactobacillus plantarum C7, C8 and Lactobacillus casei C5.
2021
L. plantarum is one of the most diverse species of lactic acid bacteria found in various habitats. Here we report the isolation of two distinct strains of L. plantarum from Indian foods, one each from dhokla batter and jaggery, and analysis of their probiotic potential, technical properties, and genomic features. Both the strains were bile and acid tolerant, utilized various sugars, adhered to intestinal epithelial cells, produced exopolysaccharides, were susceptible for tetracycline, erythromycin, and chloramphenicol, did not cause hemolysis, and exhibited antimicrobial activity against a few pathogenic bacteria. The genetic determinants of bile tolerance, cell-adhesion, bacteriocins production, riboflavin and folate biosynthesis, plant polyphenols utilization, and exopolysaccharide production were found in both the strains. One of the strains contained a large number of unique genes while the other had a simultaneous presence of glucansucrase and fructansucrase genes which is a ra...
Identification and Examination of Some Probiotic Properties of Lactobacillus Plantarum F3
In order to be included in the composition of probiotic preparations each strain has to meet a number of requirements. The strain Lactobacillus F3 from naturally fermented sourdough is identified as a Lactobacillus plantarum strain using molecular-genetic methods (ARDRA and 16S rDNA sequencing). Some of its probiotic properties are examined: ability for industrial cultivation and survival in the model conditions of the gastro-intestinal tract. High concentrations of active cells are retained during cultivation at pH=2 + pepsin, pH=4,5 +pancreatin and pH=7 + pancreatin as well as at different concentrations of bile salts -0,15%, 0,3%, 0,6%, 1%. The strain allows industrial cultivation with accumulation of high concentrations of viable cells. The results of the studies on some probiotic properties of Lactobacillus plantarum F3 make the strain a potentially probiotic one.
African journal of microbiology research
This study evaluated the probiotic and cholesterol-lowering property of Lactobacillus spp. isolated from non human origin. Four strains, TGCM 15, TGCM 26, TGCM 33 and TGCM 128 were selected and identified as Lactobacillus plantarum. These strains tolerated to 0.15% and 0.30% (w/v) bile salt and resisted to pH values 2 -8 with survival rate more than 50% during 2 h of growth. In addition, all strains exhibited strong antimicrobial activities against Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923, Bacillus cereus ATCC 11778, Pseudomonas aeruginosa ATCC 27853, Salmonella typhi, Shigella sonnei and Candida albicans ATCC 90028. TGCM 15 and TGCM 33 exhibited the bile salt hydrolase (BSH) activity and cholesterol-lowering properties with the reduction rate more than 50% by active cells. In particular, TGCM 15 exhibited the significantly highest cholesterol-lowering activity at 81.46%. Conversely, TGCM 26 was determined to have the significantly lowest activity at 25.41%. The...
Food Microbiology, 2013
A total of 234 LAB isolates from Brazilian food products were initially screened for their ability to survive at pH 2.0. Fifty one of the isolates survived and were selected. They were characterized by phenotypic methods, rep-PCR and identified using 16S rRNA gene sequencing as Lactobacillus fermentum (34 isolates), Lactobacillus plantarum (10) and Lactobacillus brevis (7). Based on being either highly tolerant to bile, showing an ability for auto-aggregation and/or hydrophobic properties, one L. fermentum (CH58), three L. plantarum (CH3, CH41 and SAU96) and two L. brevis (SAU105 and FFC199) were selected. The highest co-aggregation ability with Escherichia coli was observed to L. plantarum CH41. L. brevis SAU105 and FFC199 and L. fermentum CH58 exhibited antagonistic activity towards the pathogens Listeria monocytogenes and Staphylococcus aureus. L. plantarum CH3 and CH41 and L. brevis FFC199 showed adhesion ability to Caco-2 cells (1.6, 1.1 and 0.9%, respectively) similar to the commercial probiotic, Lactobacillus rhamnosus GG (1.5%). They were able to increase the transepithelial electrical resistance (TEER) of Caco-2 cells over 24 h (p < 0.05). The present work showed that the probiotic characteristics were strain-specific and that the isolates L. plantarum CH3 and CH41 (cocoa) and L. brevis FFC199 (cauim) exhibited potential probiotics properties.
Lactobacillus plantarum DSM 2648 is a potential probiotic that enhances intestinal barrier function
FEMS Microbiology Letters, 2010
The aim of this research was to identify bacterial isolates having the potential to improve intestinal barrier function. Lactobacillus plantarum strains and human oral isolates were screened for their ability to enhance tight junction integrity as measured by the transepithelial electrical resistance (TEER) assay. Eight commercially used probiotics were compared to determine which had the greatest positive effect on TEER, and the best-performing probiotic strain, Lactobacillus rhamnosus HN001, was used as a benchmark to evaluate the isolates. One isolate, L. plantarum DSM 2648, was selected for further study because it increased TEER 135% more than L. rhamnosus HN001. The ability of L. plantarum DSM 2648 to tolerate gastrointestinal conditions and adhere to intestinal cells was determined, and L. plantarum DSM 2648 performed better than L. rhamnosus HN001 in all the assays. Lactobacillus plantarum DSM 2648 was able to reduce the negative effect of Escherichia coli [enteropathogenic E. coli (EPEC)] O127:H6 (E2348/69) on TEER and adherence by as much as 98.75% and 80.18%, respectively, during simultaneous or prior coculture compared with EPEC incubation alone. As yet, the precise mechanism associated with the positive effects exerted by L. plantarum DSM 2648 are unknown, and may influence its use to improve human health and wellness.
Lactobacillus strains are a major part of the probiotics, microflora of the intestine as well as of fermented dairy products, and are found in a variety of environments. The aim of this study was to find out the ability of bile salts and acid tolerance as well as antibacterial properties of the three lactobacillus strains namely Lactobacillus acidophilus ATCC 20552, Lactobacillus casei DSM 20011 and Lactobacillus plantarum ATCC 14917. The acid tolerance test was studied under pH 2.0 and 3.0 with 6.5 as a control. The cell count for the acid tolerance test was obtained at an interval of 0, 1, 2 and 3 hours, and was pour plated on Man Rogosa, and Sharpe (MRS) agar to be incubated at 37 °C for 24 hours. All cells were selected for bile tolerance test in MRS broth containing bile concentrations of 0 % as control and 0.1, 0.3, 0.5 and 0.7 % as test and antibiotic susceptibility. Results showed that the three strains of Lactobacilli have ability to tolerate acid and bile salts and resistance to 0.4 % of phenol and were susceptible for streptomycin (10 μg), ampicilline (10 μg), chloramphenicol (30 μg), erytromycin (15 μg), amoxicillin/clavulanic acid (30 μg) and rifampicin (5 μg). All strains have antimicrobial activity against seven indicator bacteria included Bacillus cereus DSM 351, Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 12600, Listeria monocytogenes, Salmonella typhimurium ATCC14028, Klebseilla pneumonia ATCC 1705 and Pseudomonas aeruginosa ATCC 43495.