scholarly journals Probiotic Properties and Immunomodulatory Activity of Lactobacillus Strains Isolated from Dairy Products

2021 ◽  
Vol 9 (4) ◽  
pp. 825
Author(s):  
Luz María Rocha-Ramírez ◽  
Ulises Hernández-Chiñas ◽  
Silvia Selene Moreno-Guerrero ◽  
Arturo Ramírez-Pacheco ◽  
Carlos A. Eslava
Keyword(s):  
Dairy Products ◽  
Lactobacillus Casei ◽  
Bacterial Infections ◽  
Pathogenic Bacteria ◽  
Cultured Cells ◽  
Sodium Dodecyl ◽  
Lactobacillus Rhamnosus ◽  
Lactobacillus Helveticus ◽  
Immunomodulatory Activity ◽  
Probiotic Properties

Lactobacilli species are an effective biotherapeutic alternative against bacterial infections and intestinal inflammatory disorders. However, it is important to evaluate their beneficial properties, before considering them as probiotics for medical use. In this study we evaluated some probiotic properties of Lactobacillus rhamnosus GG, Lactobacillus rhamnosus KLSD, Lactobacillus helveticus IMAU70129, and Lactobacillus casei IMAU60214 previously isolated from dairy products and as control Lactobacillus casei Shirota. Experimental evaluations revealed that all strains expressed hydrophobicity (25–40%), auto-aggregation (55–60%), NaCl tolerance (1–4%), adhesion to Caco-2 cells (25–33%), partial inhibition on adherence of Escherichia coli ATCC 35218, Salmonella Typhimurium ATCC 14028, and Staphylococcus aureus ATCC 23219. Cell-free supernatants (CFS) of Lactobacilli also inhibit growth of these pathogens. In immunomodulatory properties a reduction of interleukin-8 (IL-8) and nitric oxide (NO) release was observed in assays with Caco-2 cells stimulated with interleukin-1β (1 ng/mL), or lipopolysaccharide (0.1 µg/mL). On the other hand, the damage induced to Caco-2 cells with sodium dodecyl sulfate (SDS) was attenuated when the cultured cells were pretreated with L. rhamnosus KLDS, L. helveticus IMAU70129 and L. casei IMAU60214. These Lactobacilli possess probiotic properties determined by both an antagonistic activity on pathogenic bacteria and reduction in the inflammatory response of cells treated with SDS, a pro-inflammatory stimulant.

The effects of inulin and fructo-oligosaccharide on the probiotic properties of Lactobacillus spp. isolated from human milk

2018 ◽  
Vol 73 (9-10) ◽  
pp. 367-373 ◽  
Author(s):  
Şener Tulumoğlu ◽  
Belgin Erdem ◽  
Ömer Şimşek
Keyword(s):  
Human Milk ◽  
Bile Salt ◽  
Lactobacillus Casei ◽  
Pathogenic Bacteria ◽  
Lactobacillus Rhamnosus ◽  
Antagonistic Activity ◽  
Probiotic Properties ◽  
Probiotic Strains ◽  
And Control ◽  
Lactobacillus Spp

Abstract This study aims to determine the effects of inulin and fructo-oligosaccharide (FOS) on the probiotic properties of five Lactobacillus spp. isolated from human milk. Lactobacillus spp. were isolated and identified, and the growth characteristics, acid and bile salt tolerance, antagonistic effects, and cholesterol assimilation of Lactobacillus strains were investigated in the presence of inulin and FOS. Lactobacillus casei L1 was able to utilize inulin and FOS as carbon source as well as glucose even other strains were able to use, including Lactobacillus rhamnosus GG. This strain also showed high tolerance to acid and bile salt, even at pH 2.5 and 0.5% bile salt levels, respectively. Inulin and FOS promoted the antimicrobial activity of L. casei L1 against pathogenic bacteria. Cholesterol assimilation was higher than in the other and control probiotic strains in the presence inulin and FOS, which were measured as 14 and 25 mg/dL, respectively. In conclusion, L. casei L1 can use both inulin and FOS to maintain its viability both at digestive conditions and also the relevant prebiotics, and show broad antagonistic activity and cholesterol assimilation.

scholarly journals In-vitro pathogen inhibition: Comparing the inhibitory effects of a complex multistrain synbiotic with simple probiotics containing the yeast Saccharomyces boulardii or Lactobacillus rhamnosus bacteria

2019 ◽  
Author(s):  
Jacek Piatek ◽  
Henning Sommermeyer ◽  
Arleta Ciechelska-Rybarczyk ◽  
Malgorzata Bernatek
Keyword(s):  
Bacterial Infections ◽  
Pathogenic Bacteria ◽  
Lactobacillus Rhamnosus ◽  
Saccharomyces Boulardii ◽  
Human Pathogens ◽  
Inhibitory Effects ◽  
Probiotic Strains ◽  
Pathogen Inhibition ◽  
Different Strains

AbstractSupplementation with probiotics is considered as alternative treatment or adjuvant therapy for a number of bacterial infections for which the use of antibiotics is either not recommended or emerging antibiotic resistance is a major concern. Inhibition of the growth of pathogenic bacteria has been related to a number of different activities of probiotic bacteria or yeasts, some of which are very specific for particular strains of probiotics. As the different inhibition activities might act additively or even synergistically, probiotic multistrain products are discussed as potentially being more effective in pathogen inhibition than products containing one or a small number of probiotic strains. The present study investigated the in vitro inhibition of Escherichia (E.) coli, Shigella spp., Salmonella (S.) typhimurium and Clostridum (Cl.) difficile, all being human pathogens of significant worldwide healthcare concerns. The probiotic containing the yeast Sacharomyces (S.) boulardii inhibited all four pathogens. Similar inhibitions were observed with a bacterial probiotic containing three different strains (Pen, E/N and Oxy) of Lactobacillus (Lc.) rhamnosus. Compared to the inhibition found for these probiotics, the inhibitory effects of a complex multistrain synbiotic, containing nine different probiotic strains (6 Lactobacilli and 3 Bifidobacteria) and the prebiotic fructooligosaccharide (FOS), were significantly stronger. The stronger inhibition by the complex multistrain synbiotic was observed for all four tested pathogens. Our findings support a hypothesis that complex synbiotic products containing a larger number of different strains combined with a prebiotic component might be more attractive candidates for further clinical characterization than simpler probiotics containing one or only few probiotic strains.

Identification and determination of relatedness of lactobacilli using different DNA amplification methods

2012 ◽  
Vol 66 (9) ◽  
Author(s):  
Kristýna Turková ◽  
Bohuslav Rittich ◽  
Alena Španová
Keyword(s):  
Polymerase Chain Reaction ◽  
Dairy Products ◽  
Lactobacillus Rhamnosus ◽  
Dna Amplification ◽  
Term Infant ◽  
Lactobacillus Helveticus ◽  
Chain Reaction ◽  
Chain Reactions ◽  
Polymerase Chain ◽  
Species Specific

AbstractSeveral DNA amplification-based methods were used for identification and evaluation of the relation between lactobacilli isolated from breastfed full-term infant faeces (31 strains), dairy products (5 strains) and silage (1 strain). Twenty-seven strains isolated from infant faeces were identified as Lactobacillus rhamnosus (9), Lactobacillus gasseri (6), Lactobacillus paracasei (4), Lactobacillus fermentum (4), Lactobacillus salivarius (2), Lactobacillus plantarum (1), and Lactobacillus helveticus (1) using 10 species-specific polymerase chain reactions (PCRs), multiplex PCR for the Lactobacillus casei group, and sequencing of 16S rDNA. Four strains were not identified. Six strains isolated from dairy products and silage were identified as Lactobacillus rhamnosus. A repetitive extragenic palindromic polymerase chain reaction (rep-PCR) with primer (GTG)5 and a randomly amplified polymorphic DNA polymerase chain reaction (RAPD-PCR) with primer M13 were used for confirmation of species identification. Fingerprints were used for evaluation of the relatedness of lactobacilli. Differences between strains from infant faeces, dairy products, and silage were not detected.

scholarly journals Preliminary Evaluation of Probiotic Properties ofLactobacillusStrains Isolated from Sardinian Dairy Products

2014 ◽  
Vol 2014 ◽  
pp. 1-9 ◽  
Author(s):  
Maria Barbara Pisano ◽  
Silvia Viale ◽  
Stefania Conti ◽  
Maria Elisabetta Fadda ◽  
Maura Deplano ◽  
...  
Keyword(s):  
Functional Properties ◽  
Dairy Products ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Microbial Pathogens ◽  
Epithelial Tissue ◽  
Preliminary Evaluation ◽  
Probiotic Properties ◽  
Health Related ◽  
Amoxicillin Clavulanic Acid

Twenty-threeLactobacillusstrains of dairy origin were evaluated for some functional properties relevant to their use as probiotics. A preliminary subtractive screening based on the abilities to inhibit the growth of microbial pathogens and hydrolyze conjugated bile salts was applied, and six strains were selected for further characterization including survival under gastrointestinal environmental conditions, adhesion to gut epithelial tissue, enzymatic activity, and some safety properties. All selected strains maintained elevated cell numbers under conditions simulating passage through the human gastrointestinal tract, well comparable to the values obtained for the probiotic strainLactobacillus rhamnosusGG, and were able to adhere to Caco-2 cells to various extents (from 3 to 20%). All strains exhibited high aminopeptidase, and absent or very low proteolytic and strongβ-galactosidase activities; none was found to be haemolytic or to produce biogenic amines and all were susceptible to tetracycline, chloramphenicol, erythromycin, ampicillin, and amoxicillin/clavulanic acid. Our results indicate that theLactobacillusstrains analyzed could be considered appropriate probiotic candidates, due to resistance to GIT simulated conditions, antimicrobial activity, adhesion to Caco-2 cell-line, and absence of undesirable properties. They could be used as adjunct cultures for contributing to the quality and health related functional properties of dairy products.

scholarly journals Selected Lactobacillus Strains Inhibit Inflammation in LPS-induced RAW264.7 Macrophages by Suppressing the TLR4-Mediated NF-κB and MAPKs Activation

2020 ◽  
Author(s):  
Jialu Shi ◽  
Qinggang Xie ◽  
Huizhen Li ◽  
Yingxue Yue ◽  
Smith Evivie ◽  
...  
Keyword(s):  
Pathogenic Bacteria ◽  
Lactobacillus Helveticus ◽  
In Vivo Studies ◽  
Immunomodulatory Activity ◽  
Raw264.7 Macrophages ◽  
Tnf Α ◽  
Inflammatory Bowel ◽  
Anti Inflammatory ◽  
Fermented Dairy

Abstract Pathogenic bacteria, oxidative stress, immunity disorder, and inflammation are involved in inflammatory bowel disease (IBD) development. Lactobacillus acidophilus KLDS 1.0901, Lactobacillus helveticus KLDS 1.8701, and Lactobacillus plantarum KLDS 1.0318 isolated from Chinese fermented dairy food with various functional characteristics, such as antibacterial, antioxidant, and immunomodulatory activity. Therefore, we selected three strains as a potential application for preventing IBD. However, the anti-inflammatory properties of the tested strains are unknown. The current study evaluated the anti-inflammatory potential of the tested strains using the LPS-induced RAW264.7 cells model. The results showed that all tested strains could inhibit iNOS and COX-2 expression, reducing NO and PGE2 production. And all tested strains markedly reduced the production and mRNA expression of proinflammatory cytokines (TNF-α, IL-1β, and IL-6). Moreover, these results may be associated with inhibiting the translocation of NF-κB into nuclear and MAPKs activation. The study can provide evidence for further in vivo studies of Lactobacillus strains to prevent IBD.

BIOTECHNOLOGICAL PROPERTIES OF STARTER CULTURE ON BASED A CONSORTIUM OF INDUSTRIAL STRAINS OF LACTIC ACID BACTERIA

2020 ◽  
Author(s):  
Г.С. ВОЛКОВА ◽  
Е.М. СЕРБА
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Lactobacillus Rhamnosus ◽  
Growth Dynamics ◽  
Food Products ◽  
Biological Properties ◽  
Lactobacillus Helveticus ◽  
Probiotic Properties ◽  
Industrial Strains

Создание ферментированных продуктов функционального питания возможно только после детального изучения биологических свойств штаммов и смешанных на их основе культур. Цель настоящего исследования – изучение биологических свойств закваски, включающей лиофилизированную биомассу промышленных штаммов молочнокислых бактерий (МКБ) Lactobacillus rhamnosus L-2 и Lactobacillus helveticus 1147. Первичную идентификацию МКБ проводили в рамках API-web системы. Для оценки биосовместимости МКБ использовали капельную методику. Антимикробную активность исследовали по методу лунок. При исследовании динамики роста штаммов МКБ установлено, что лаг-фазы культур Lactobacillus rhamnosus L-2 и Lactobacillus helveticus 1147 практически совпадают и начинаются через 4–4,5 ч. Указанные штаммы имеют сходные оптимумы рН и температуры культивирования, общие источники углеводного и белкового питания, устойчивы к действию собственных бактериоцинов и бактериоцинов друг друга. Это позволяет использовать в составе закваски оба штамма. Консорциум составляли объединенные для совместного культивирования 6-часовые культуры в соотношении 1 : 1. Результаты исследований динамики роста смешанной культуры подтвердили повышение скорости роста и увеличение количества образуемой биомассы консорциума по отношению к монокультуре. Доказано, что нахождение микроорганизмов в составе консорциума повышает их биотехнологические свойства, антибиотическую активность и резистентность к антибиотикам. Результаты исследований свидетельствуют о перспективности использования молочнокислой закваски, включающей штаммы Lactobacillus rhamnosus L-2 и Lactobacillus helveticus 1147, в качестве компонента пищевых продуктов с пробиотическими свойствами. The creation of fermented functional food products is possible only after a detailed study of the biological properties of strains and their consortiums. The aim of the study was to study the biological properties of the starter culture, including the lyophilized biomass of industrial strains of lactic acid bacteria (LAB) Lactobacillus rhamnosus L-2 and Lactobacillus helveticus 1147. The primary identification of LAB was carried out as part of the API-web system. To assess the biocompatibility of LAB, a drip technique was used. Antimicrobial activity was studied by the method of holes. It was found when studying the growth dynamics of LAB strains that the lag phases of Lactobacillus rhamnosus L-2 and Lactobacillus helveticus 1147 cultures practically coincide and begin after 4–4,5 hours. These strains have similar optimal pH and culture temperatures, common sources of carbohydrate and protein nutrition, and are resistant to the action of their own bacteriocins and each other's bacteriocins. This allows you to use both strains as part of the starter culture. The consortium consisted of 6-hour crops combined for joint cultivation in a ratio of 1 : 1. The results of research on the growth dynamics of a mixed crop confirmed an increase in the growth rate and an increase in the amount of biomass produced by the consortium in relation to the monoculture. It is proved that the presence of microorganisms in the consortium increases their biotechnological properties, antibiotic activity and resistance to antibiotics. The results of the studies show the promise of using lactic acid starter culture, including strains of Lactobacillus rhamnosus L-2 and Lactobacillus helveticus 1147, as a component of food products with probiotic properties.

Immune signalling responses in intestinal epithelial cells exposed to pathogenic Escherichia coli and lactic acid-producing probiotics

2013 ◽  
Vol 4 (2) ◽  
pp. 195-209 ◽  
Author(s):  
N.K. Ho ◽  
S.P. Hawley ◽  
J.C. Ossa ◽  
O. Mathieu ◽  
T.A. Tompkins ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Epithelial Cells ◽  
Bacterial Infections ◽  
Lactobacillus Rhamnosus ◽  
Lactobacillus Helveticus ◽  
Intestinal Epithelial ◽  
Enterohaemorrhagic Escherichia Coli ◽  
Pathogenic Escherichia Coli ◽  
Probiotic Strains ◽  
Additional Support

Enterohaemorrhagic Escherichia coli O157:H7 and adherent-invasive Escherichia coli are two groups of enteric bacterial pathogens associated with haemorrhagic colitis and Crohn's Disease, respectively. Bacterial contact with host epithelial cells stimulates an immediate innate immune response designed to combat infection. In this study, immune responses of human epithelial cells to pathogens, either alone or in combination with probiotic bacteria were studied. Industrially prepared Lactobacillus helveticus strain R0052 was first examined by microarray analysis and then compared to broth-grown strains of R0052 and Lactobacillus rhamnosus strain GG using quantitative realt-time polymerase chain reaction. Results showed host immune activation responses increased following pathogen exposure, which were differentially ameliorated using probiotics depending on both the preparation of probiotics employed and conditions of exposure. These findings provide additional support for the concept that specific probiotic strains serve as a promising option for use in preventing the risk of enteric bacterial infections.

scholarly journals Characterization and Selection of Lactobacillus plantarum and Lactobacillus paracasei for prevention of oral bacterial infections from Chinese pickle

AMB Express ◽  
2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Guochao Jia ◽  
Xiaofeng Liu ◽  
Aimin Zhi ◽  
Jingjing Li ◽  
Yuanfeng Wu ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Lactobacillus Plantarum ◽  
Bacterial Infections ◽  
Pathogenic Bacteria ◽  
Skim Milk ◽  
Lactobacillus Paracasei ◽  
Probiotic Properties ◽  
Oral Infections ◽  
Bacterial Surface ◽  
Agar Well Diffusion Assay

AbstractThe oral infections were mainly caused by Streptococci and Staphylococcus aureus. Antibiotic therapies can eliminate these harmful bacteria. However, it can break beneficial microbes and lead to the persistence of resistant strains. The objective of our study was to select potential probiotic strains for the prevention of oral bacterial infections and evaluate their potential probiotic properties in oral cavity. AR113 (Lactobacillus plantarum) and AR340 (Lactobacillus paracasei) with significantly antimicrobial β-hemolytic streptococci and Staphylococcus aureus activity were isolated from Chinese pickle through agar well diffusion assay. Through the analyses of probiotic properties in antibiofilm, lysozyme and hydrogen peroxide tolerance, bacterial surface properties, adherence ability, tooth degradation and anti-inflammatory activity, the AR113 and AR340 showed anti-adhesion activity of 45.2–71.1% and 20.3–56.8% against β-hemolytic streptococci and 15.4–52.6% and 30.7–65.9% against Staphylococcus aureus, respectively, at different concentration. The two strains with high hydrophobicity, autoaggregation and survival rate adhered strongly to FaDu cells. AR113 and AR340 exhibited low calcium released from teeth (0.04 μg/mL and 0.03 μg/mL, respectively). ELISA analysis showed that AR113 and AR340 significantly inhibited the LPS-induced increase of NO and TNF-α expression. Strains-fermented skim milk inhibited the growth of β-hemolytic streptococci or Staphylococcus aureus. AR113 and AR340 were considered as probiotic candidates because of their higher antibacterial activity against some oral pathogenic bacteria, no potential of primitive cariogenicity. These candidates were expected as new probiotics with potential oral health benefits and no harmful effects.

Assessment of Probiotic Properties of Some Bacteria Isolated from Dairy Products

2019 ◽  
Vol 07 (01) ◽  
Author(s):  
Rahman MR ◽  
Kabir MS ◽  
Khan ZUM ◽  
Pramanik MK
Keyword(s):  
Dairy Products ◽  
Probiotic Properties

Probiotics Slow the Growth of Pathogenic Bacteria

2019 ◽  
Vol 14 (1) ◽  
pp. 28-31 ◽  
Author(s):  
Rowles H. L.
Keyword(s):  
Growth Rate ◽  
Bacterial Infections ◽  
Pathogenic Bacteria ◽  
Diarrheal Disease ◽  
Growth Curves ◽  
Mortality Rates ◽  
Controlled Delivery ◽  
E Coli ◽  
Multiple Strains ◽  
Commercial Probiotics

Probiotics are live microorganisms, which when ingested in sufficient amounts, confer health benefits to the host by improving the gut microflora balance. The purpose of this research was to determine whether commercial probiotic products containing multitude of commensal bacteria would reduce the growth rate of pathogenic bacteria, specifically Escherichia coli and Salmonella typhimurium. Growth curves were established, and the growth rates were compared for samples of E. coli, S. typhimurium, Nature’s Bounty Controlled Delivery probiotic, Sundown Naturals Probiotic Balance probiotic, and cocultures of the pathogenic bacteria mixed with the probiotics. The findings of this research were that the commercial probiotics significantly reduced the growth rate of E. coli and S. typhimurium when combined in cocultures. Probiotics containing multiple strains may be taken prophylactically to reduce the risk of bacterial infections caused by E. coli and S. typhimurium. Probiotics could be used to reduce the high global morbidity and mortality rates of diarrheal disease.

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