In vitro evaluation of adherence and anti-infective property of probiotic Lactobacillus plantarum DM 69 against Salmonella enterica

2019 ◽  
Vol 126 ◽  
pp. 212-217 ◽  
Author(s):  
Debapriya Mohanty ◽  
Swagatika Panda ◽  
Subrat Kumar ◽  
Pratima Ray
Keyword(s):  
Lactobacillus Plantarum ◽  
Salmonella Enterica ◽  
In Vitro Evaluation ◽  
Probiotic Lactobacillus

scholarly journals In vitro evaluation of anti-infective activity of a Lactobacillus plantarum strain against Salmonella enterica serovar Enteritidis

Gut Pathogens ◽  
2013 ◽  
Vol 5 (1) ◽  
pp. 11 ◽  
Author(s):  
Jugal Das ◽  
Debasmita Mishra ◽  
Pratikshya Ray ◽  
Prangya Tripathy ◽  
Tushar K Beuria ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Salmonella Enterica ◽  
Salmonella Enterica Serovar Enteritidis ◽  
In Vitro Evaluation ◽  
Infective Activity

In vitro investigation of health-promoting benefits of fermented camel sausage by novel probiotic Lactobacillus plantarum: A comparative study with beef sausages

LWT ◽  
2019 ◽  
Vol 99 ◽  
pp. 346-354 ◽  
Author(s):  
Mutamed Ayyash ◽  
Shao-Quan Liu ◽  
Aysha Al Mheiri ◽  
Mouza Aldhaheri ◽  
Bakhita Raeisi ◽  
...  
Keyword(s):  
Comparative Study ◽  
Lactobacillus Plantarum ◽  
In Vitro Investigation ◽  
Probiotic Lactobacillus ◽  
Health Promoting

scholarly journals In Vitro Evaluation of Beneficial Properties of Bacteriocinogenic Lactobacillus plantarum ST8Sh

2016 ◽  
Vol 9 (2) ◽  
pp. 194-203 ◽  
Author(s):  
Svetoslav Dimitrov Todorov ◽  
Wilhelm Holzapfel ◽  
Luis Augusto Nero
Keyword(s):  
Lactobacillus Plantarum ◽  
In Vitro Evaluation

scholarly journals In vitro evaluation of the synbiotic effect of probiotic Lactobacillus strains and garlic extract against Salmonella species

LWT ◽  
2021 ◽  
pp. 112439
Author(s):  
O.S. Fadare ◽  
V.R. Singh ◽  
O.I. Enabulele ◽  
O.H. Shittu ◽  
D. Pradhan
Keyword(s):  
Garlic Extract ◽  
In Vitro Evaluation ◽  
Probiotic Lactobacillus

scholarly journals Antidiabetic, Anticholesterol, and Antioxidant Activity of Gryllusbimaculatus Fermented by Bacillus and Lactobacillus Strains

2021 ◽  
Vol 11 (5) ◽  
pp. 2090
Author(s):  
Hyunah Jang ◽  
Misook Kim
Keyword(s):  
Antioxidant Activity ◽  
Superoxide Dismutase ◽  
Lactobacillus Plantarum ◽  
Bacillus Amyloliquefaciens ◽  
Reducing Power ◽  
In Vitro Digestion ◽  
Lactobacillus Strain ◽  
Probiotic Lactobacillus ◽  
Coa Reductase

In this study, functionality of Gryllusbimaculatus (GB) fermented by Bacillus and Lactobacillus strain was investigated. GB was fermented by each of the following strains: probiotic Bacillus amyloliquefaciens MKSK-J1 (SKGB), probiotic Lactobacillus plantarum MKHA15 (HAGB), Bacillus amyloliquefaciens MKSE (SEGB), and Lactobacillus plantarum KCTC 3103 (LPGB). Fermentation was carried out at 35 °C for 24 h. In HAGB, complete inhibition of α-glucosidase and 3-hydroxy-methyl glutaryl-coenzyme A (HMG-CoA) reductase occurred (101.94% and 120.89%, respectively), and superoxide dismutase (SOD)-like activity (IC50) was significantly low (22.37 mg/mL). After in vitro digestion, SOD-like activity was the highest in HAGB (21.18%). In SKGB, reducing power (EC50) was significantly low (0.29 mg/mL). After in vitro digestion, the reducing was also highest in SKGB (86.06%). Fermentation enhanced the bioactivity of GB; in particular, MKHA15 was found to have great potential as a starter in the production of fermented GB, as it would offer multi-health functions, including antidiabetic, anticholesterol, and antioxidant activity.

scholarly journals Propriedades probióticas in vitro de Lactobacillus spp. isolados de queijos minas artesanais da Serra da Canastra - MG

2014 ◽  
Vol 66 (5) ◽  
pp. 1592-1600 ◽  
Author(s):  
C.R.G. Andrade ◽  
M.R. Souza ◽  
C.F.A.M. Penna ◽  
L.B. Acurcio ◽  
F.M. Sant'Anna ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Lactobacillus Plantarum ◽  
Enterococcus Faecalis ◽  
Salmonella Enterica ◽  
Lactobacillus Rhamnosus ◽  
Lactobacillus Spp

O objetivo deste estudo foi determinar o potencial probiótico in vitro de Lactobacillus spp. isolados de queijos minas artesanais da Serra da Canastra, considerando-se o antagonismo entre amostras isoladas frente a microrganismos indicadores, a susceptibilidade a antimicrobianos, a sensibilidade ao ácido gástrico e a sensibilidade a sais biliares. Todas as bactérias ácido-lácticas testadas apresentaram resistência ao ácido gástrico (pH 2,0) e aos sais biliares (0,3%), bem como atividade antagonista contra Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Salmonella enterica var. Typhimurium, Enterococcus faecalis e bactérias ácido-lácticas isoladas dos próprios queijos - Lactobacillus plantarum (D27) e Lactobacillus rhamnosus (B25). Todas as amostras foram sensíveis à eritromicina e tetraciclina e resistentes à ciprofloxacina, gentamicina, oxacilina, estreptomicina e vancomicina. L. plantarum(B17) apresentou melhor potencial probiótico, pois obteve resultados satisfatórios em todas as propriedades avaliadas. Mais estudos são necessários para verificar a presença e a capacidade de transmissão de genes de resistência antimicrobiana a outros microrganismos e para avaliar o potencial dos microrganismos in vivo. As bactérias selecionadas poderão ser utilizadas na elaboração de queijos em que sejam mantidos o sabor e a tradição do queijo minas artesanal do estado de Minas Gerais.

scholarly journals Alginate Films Containing Viable Lactobacillus Plantarum: Preparation and In Vitro Evaluation

2012 ◽  
Vol 13 (2) ◽  
pp. 357-363 ◽  
Author(s):  
Mariya I. Brachkova ◽  
Aida Duarte ◽  
João F. Pinto
Keyword(s):  
Lactobacillus Plantarum ◽  
In Vitro Evaluation

scholarly journals Peptide Extracts from Native Lactic Acid Bacteria Generate Ghost Cells and Spheroplasts upon Interaction with Salmonella enterica, as Promising Food Antimicrobials

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Gabriela N. Tenea
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Salmonella Enterica ◽  
Cell Envelope ◽  
Protein Profile ◽  
Membrane Integrity ◽  
Morphological Alterations ◽  
Ghost Cells

Protecting foods from contamination applying peptides produced by lactic acid bacteria is a promising strategy to increase the food quality and safety. Interacting with the pathogen membranes might produce visible changes in shape or cell wall damage. Previously, we showed that the peptides produced by Lactobacillus plantarum UTNGt2, Lactobacillus plantarum UTNCys5-4, and Lactococcus lactis subsp. lactis UTNGt28 exhibit a broad spectrum of antibacterial activity against several foodborne pathogens in vitro. In this study, their possible mode of action against the commensal microorganism Salmonella enterica subsp. enterica ATCC51741 was investigated. The target membrane permeability was determined by detection of beta-galactosidase release from ONPG (o-nitro-phenyl-L-D-galactoside) substrate and changes in the whole protein profile indicating that the peptide extracts destroy the membrane integrity and may induce breaks in membrane proteins to some extent. The release of aromatic molecules such as DNA/RNA was detected after the interaction of Salmonella with the peptide extract. Transmission electronic microscopy (TEM) micrographs depicted at least four simultaneous secondary events after the peptide extract treatment underlying their antimicrobial actions, including morphological alterations of the membrane. Spheroplast and filament formation, vacuolation, and DNA relaxation were identified as the principal events from the Gt2 and Cys5-4 peptide extracts, while Gt28 induced the formation of ghost cells by release of cytoplasmic content, filaments, and separation of cell envelope layers. Gel retarding assays indicate that the Gt2 and Gt28 peptide extracts are clearly binding the Salmonella DNA, while Cys5-4 partially interacted with Salmonella genomic DNA. These results increased our knowledge about the inhibitory mechanism employed by several peptide extracts from native lactic acid bacteria against Salmonella. Further, we shall develop peptide-based formulation and evaluate their biocontrol effect in the food chains.

scholarly journals In vitro importance of probiotic Lactobacillus plantarum related to medical field

2016 ◽  
Vol 23 (1) ◽  
pp. S6-S10 ◽  
Author(s):  
Mariadhas Valan Arasu ◽  
Naif Abdullah Al-Dhabi ◽  
Soundharrajan Ilavenil ◽  
Ki Choon Choi ◽  
Srisesharam Srigopalram
Keyword(s):  
Lactobacillus Plantarum ◽  
Medical Field ◽  
Probiotic Lactobacillus
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