Isolation and Characterization of Endemic strains of Lactobacillus sp. and evaluation of their Probiotic Activity (original) (raw)
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Highlights on the Usefulness of Probiotic Lactobacilli: A Review Based Study
https://ijshr.com/IJSHR\_Vol.6\_Issue.1\_Jan2021/IJSHR-Abstract.026.html, 2021
Probiotics are the live microorganisms that when applied sufficiently the hosts get beneficial effects. The lactic acid bacteria constitute such group of beneficial bacteria, among which lactobacilli have been studied largely in terms of the probiotic authenticity for human consumption around the world. This communication updates, based upon the available published data, the physiological stressors tolerance and antibacterial capacity as well as the safety profiles of lactobacilli, including the strains available from different natural sources, intended to be used as probiotics, because of the increasing interest on probiotic consumption by the people around the world.
Probiotic potential of lactobacillus strains in human infections
Probiotics means "for life". Probiotics are naturally occurring beneficial organisms that aid in digestion and inhibit disease-causing bacteria in the intestine. Due to the beneficial impact of microorganism used as Probiotics; during the last decades progressive attention has been focused on biological and molecular characterization and improvement of such microbes during the last decades. Probiotics in the strictest sense, refers to lactic acid producing bacteria Most data accumulated so far have related that lactic acid bacteria are major organisms, which that when given orally will pass through the strong acid of the stomach and the low surface tension of bile and colonize in the intestine, which is their normal habitat. Lactic acid bacteria mainly include Lactobacilli and Bifidobacteria. Various studies have indicated that lactobacillus species may have a positive influence on the intestinal flora of human, alleviate lactose intolerance, have hypocholesterolemic effect, stimulate immunity and have anti-colon cancer effects, Crohn's disease and candidiasis infections. Interest in the field of probiotics has bloomed in recent years and considering the above impressive list of potential health-promoting benefits, it is not surprising that there continues to be considerable interest in the use of probiotics as biotherapeutic tool to improve the diseased conditions of humans although much remains to be elucidated.
Role of Lactobacilli as Probiotics in Human Health Benefits: Current Status and Future Prospects
The Lactic Acid Bacteria (LAB) has extensively been used e in food industry for the production of varied fermented products such as yoghurt, cheese etc. These are also been used as probiotics for animal as well as human welfare in terms of health and well being. also The present review focuses on available literature, current market status and on the characteristics of Lactic Acid Bacteria with a special emphasis on the probiotic properties of the genus Lactobacillus.The industrial scale development of Lactobacillus as commercial products has benefitted the market in several facets.
Salutary attributes of probiotic human gut lactobacilli for gut health
Letters in Applied Microbiology
Lactobacilli are GRAS organisms and are important members of gut microbiota. They have been strongly recommended as probiotics because of many benefits provided by them to overall human health. Human gut lactobacilli with salutary properties can provide additional advantages. Limosilactobacillus fermentumL1 MW600457, L. fermentumL3 MW600480, L. fermentumL4 MW600464, L. fermentumL5 MW600493, L. fermentumL6 MW600495, L. fermentumL7 MW600496, L. fermentumL8 MW485761, Lactiplantibacillus plantarumL9 MW485746, and Ligilactobacillus salivariusL10 MW600498 with in vitro probiotic properties were explored for salutogenic characteristics. Salutary properties like β-galactosidase activity, anthelminthic property assay, anti-inflammatory assay, antidiabetic study, cholesterol assimilation assay, and biofilm assay were performed. All the isolates were positive for β-galactosidase activity. The anthelminthic property with minimum paralysis time and death time between 16–25 min was shown by L.fer...
2015
Probiotic supplements contain viable microorganisms that are beneficial in terms of boosting one's immunity, both mucosal and systemic. They also aid in enhancing the nutritional and microbial balance in the gut. These probiotic organisms utilize prebiotic compounds for their growth. In this project, the effect of natural foods used in traditional south Indian cuisine that contain prebiotic compounds on Lactobacillus species isolated from commercial probiotic sources was studied using the spread plate method. The antimicrobial activity of the isolated probiotic species against common pathogens was determined qualitatively using the well-diffusion method. Thus, based on this study, these foods were found to be favourable to be included in the diet of patients in the cooked form who've been prescribed with probiotic supplements as treatment for GI tract disturbances.
Reviews in Medical Microbiology, 2018
The current study deals with isolation of Lactobacillus species from naturally fermented foods of Garo Hills region of Meghalaya and to characterize the selected isolates for exploring their probiotic potentials. Out of eight selected isolates, Lactobacillus rhamnosus (K4E) and Lactobacillus helveticus (K14) were found to tolerate pH 2 and pH 3 for 1.5 and 3 h. Lactobacillus fermentum (K16) could survive efficiently at 0.5% bile salts after 1.5 and 3 h and reduced cholesterol efficiently (60.64%) as compared with the other isolates. The isolates K4E and L. fermentum (K7) exhibited the highest cell surface hydrophobicity (69.95 and 60.13%, respectively). L. rhamnosus (K4E) strain displayed highest antioxidant activity and L. helveticus (K14) exhibited the highest autoaggregation (81.32%) and proteolytic activity (0.67). Antibiotic susceptibility pattern of selected isolates were also observed by using Kirby-Bauer disc diffusion method and antimicrobial activity was tested against Escherichia coli, Staphylococcus aureus, Salmonella typhi, Psuedomonas aeruginosa and Bacillus subtilis. Further, the evolutionary relatedness between the Lactobacillus isolates was signified by a DNA alignment programme, multiple alignment using fast fourier transform v6.864. The present study affirms their potential for exploitation in the development of novel functional fermented foods as probiotics for the betterment of human health in northeastern region of India.
Antimicrobial Activity of some <i>Lactobacillus</i> Species against Intestinal Pathogenic Bacteria
International Letters of Natural Sciences, 2017
Probiotics have antibacterial effects against pathogenic bacteria in the gut while maintaining the balance of intestinal flora such as Lactobacillus. This study aimed to evaluate the antimicrobial activity of four Lactobacillus species against intestinal pathogenic. Four different species of Lactobacillus (Lactobacillus bulgaricus (PTCC 1332), Lactobacillus casei (PTCC 1608), Lactobacillus plantarum (PTCC 1058) and Lactobacillus Fermentum (PTCC 1638)) were experimented to investigate the inhibitory activity against 4 bacterial enteric pathogens (Escherichia coli, Staphylococcus aureus, Shigella dysenteriae and Salmonella paratyphi A) which were separately inoculated in MRS medium (de Man, Rogosa and Sharpe medium) for 48 hours at 37 °C and pH 7. Our results showed that enteropathogens growth was stopped in the presence of all Lactobacillus and inhibition zone was between 12 and 32 millimeter. It can be concluded that these four Lactobacillus strains had potential antimicrobial compounds against human enteric pathogens and should be further studied for their human health benefits.
Characterization of intestinal lactobacilli as putative probiotic candidates
Journal of applied …, 2003
To use antioxidative activity and antagonistic properties of lactobacilli against selected pathogens and members of the normal microflora as a basis for screening probiotic candidates. Methods and Results: Antagonistic activity of lactobacilli against target bacteria in both microaerobic and anaerobic environments was tested. Production of antagonistic metabolites (ethanol, hydrogen peroxide (H 2 O 2), acetic, lactic and succinic acid) by lactobacilli as well as their total antioxidative activity were assessed. In general, the lactobacilli tested were most effective against Gram-negative bacteria and their antagonistic activity was strainspecific. However, obligately heterofermentative lactobacilli had the strongest activity when tested in a microaerobic environment. Additionally, facultatively heterofermentative lactobacilli were equally effective in either milieu and produced significant levels of acetic and lactic acid. Moreover, obligately homofermentative lactobacilli had high H 2 O 2 production and total antioxidative activity but weak antagonistic activity. Conclusions: Antioxidative and antagonistic activity of intestinal lactobacilli is strain-specific but typically can be related to their fermentation type which may be used for rapidly screening large numbers of lactobacilli for probiotic candidates. Significance and Impact of the Study: This study represents the first report on the utilization of group characteristics to screen lactobacilli intended for specific probiotic use. Such uses include the targeting of particular gut niches and pathogens as well as allowing for long-term benefits to the host.
Curd is a commonly used fermented milk product in India since time immemorial. The scientific use of curd as a source of probiotic (good bacteria for health) has not been much examined. The yougurt (curd containing probiotics) is in Indian market and highly acclaimed. Therefore the status of curd as a source of probiotics is in question and requires scientific examination of its content, so the study was carried out. Probiotic potentials of two bacterial isolates from 20 different curd samples were identified as Lactobacillus spp. by the determination of morphological, cultural, physiological and biochemical characteristics. The antibacterial potential against diarrhoegenic bacterial pathogens was also examined. The reference strain used was Lactobacillus acidophilus, MTCC 447. The percentage survivability of the strains at pH 3.5, was found to be satisfactory (>90%). Bile salt resistance (0.3% sodium thioglycollate) was found to be between 80.41% and 83.2%. The pH decrease of the strains with time showed slow acidification activity. The lactic acid production of the strains ranges from 1.83 ± 0.12 to 3.93 ± 0.07 g. The strains were β-galactosidase producer and were resistant to principal antibiotics tested. But the absence of plasmids showed that they are intrinsically resistant or chromosome encoded. Strains showed maximum inhibition zone against V. cholerae O139 (13.67 ± 0.57 to 15.33 ± 0.57 mm) in comparison to other diarrhoeagenic bacteria. Only 10% of the examined curd samples had probiotic bacteria. Isolated strains of Lactobacillus spp. showed satisfactory probiotic potentials in comparison with reference strains and with antibacterial activity against diarrhoeagenic pathogens and thus maybe useful in the management of diarrhoea and also in functional food industry.