Capacidad probiótica de la cepa CIDCA 133 (Lactobacillus delbrueckii subsp lactis): un recorrido desde modelos in vitro a in vivo

2007 ◽  
Author(s):  
◽  
Ayelén Hugo
Keyword(s):  
Lactobacillus Delbrueckii ◽  
Lactobacillus Delbrueckii Subsp

scholarly journals In Vitro and In Vivo Evaluation of Lactobacillus delbrueckii subsp. bulgaricus KLDS1.0207 for the Alleviative Effect on Lead Toxicity

Nutrients ◽  
2017 ◽  
Vol 9 (8) ◽  
pp. 845 ◽  
Author(s):  
Bailiang Li ◽  
Da Jin ◽  
Shangfu Yu ◽  
Smith Etareri Evivie ◽  
Zafarullah Muhammad ◽  
...  
Keyword(s):  
Lead Toxicity ◽  
Lactobacillus Delbrueckii ◽  
In Vivo Evaluation ◽  
Lactobacillus Delbrueckii Subsp

scholarly journals Probiogenomics of Lactobacillus delbrueckii subsp. lactis CIDCA 133: In Silico, In Vitro, and In Vivo Approaches

2021 ◽  
Vol 9 (4) ◽  
pp. 829
Author(s):  
Luís Cláudio Lima de Jesus ◽  
Mariana Martins Drumond ◽  
Flávia Figueira Aburjaile ◽  
Thiago de Jesus Sousa ◽  
Nina Dias Coelho-Rocha ◽  
...  
Keyword(s):  
Gene Expression ◽  
In Silico ◽  
Genomic Analysis ◽  
Probiotic Strain ◽  
Lactobacillus Delbrueckii ◽  
Cytoplasmic Proteins ◽  
Genomic Approach ◽  
Lactobacillus Delbrueckii Subsp

Lactobacillus delbrueckii subsp. lactis CIDCA 133 (CIDCA 133) has been reported as a potential probiotic strain, presenting immunomodulatory properties. This study investigated the possible genes and molecular mechanism involved with a probiotic profile of CIDCA 133 through a genomic approach associated with in vitro and in vivo analysis. Genomic analysis corroborates the species identification carried out by the classical microbiological method. Phenotypic assays demonstrated that the CIDCA 133 strain could survive acidic, osmotic, and thermic stresses. In addition, this strain shows antibacterial activity against Salmonella Typhimurium and presents immunostimulatory properties capable of upregulating anti-inflammatory cytokines Il10 and Tgfb1 gene expression through inhibition of Nfkb1 gene expression. These reported effects can be associated with secreted, membrane/exposed to the surface and cytoplasmic proteins, and bacteriocins-encoding genes predicted in silico. Furthermore, our results showed the genes and the possible mechanisms used by CIDCA 133 to produce their beneficial host effects and highlight its use as a probiotic microorganism.

scholarly journals Immunobiotic Feed Developed with Lactobacillus delbrueckii subsp. delbrueckii TUA4408L and the Soymilk By-Product Okara Improves Health and Growth Performance in Pigs

2021 ◽  
Vol 9 (5) ◽  
pp. 921
Author(s):  
Yoshihito Suda ◽  
Nana Sasaki ◽  
Kyoma Kagawa ◽  
Mariano Elean ◽  
Binghui Zhou ◽  
...  
Keyword(s):  
Growth Performance ◽  
Lactobacillus Delbrueckii ◽  
In Vivo Studies ◽  
Intestinal Immunity ◽  
Positive Effects ◽  
Markers Of Inflammation ◽  
Immune Health ◽  
Tlr4 Activation ◽  
Lactobacillus Delbrueckii Subsp

Lactobacillus delbrueckii subsp. delbrueckii TUA4408L is able to differentially modulate the innate immune response of porcine intestinal epithelial cells triggered by TLR4 activation. This strain also has a remarkable ability to grow on plant substrates. These two immunological and biotechnological characteristics prompted us to evaluate whether the soymilk by-product okara fermented with the TUA4408L strain can serve as an immunobiotic feed with the ability to beneficially modulate the intestinal immunity of piglets after weaning to improve their productivity. Our in vivo studies demonstrated that the administration of immunobiotic TUA4408L-fermented okara feed significantly increased piglet growth performance and meat quality. These positive effects were associated with the ability of the TUA4408L-fermented okara feed to beneficially modulate both intestinal microbiota and immunity in pigs. The immunobiotic feed improved the abundance of the beneficial bacteria Lactobacillus and Lactococcus in the gut of pigs, reduced blood markers of inflammation, and differentially regulated the expression of inflammatory and regulatory cytokines in the intestinal mucosa. These findings indicate that the immunobiotic TUA4408L-fermented okara feed could be an economical and environmentally friendly option to improve the growth performance and immune health of pigs.

scholarly journals A Potential Peptide From Soy Cheese Produced Using Lactobacillus delbrueckii WS4 for Effective Inhibition of SARS-CoV-2 Main Protease and S1 Glycoprotein

2020 ◽  
Vol 7 ◽  
Author(s):  
Rounak Chourasia ◽  
Srichandan Padhi ◽  
Loreni Chiring Phukon ◽  
Md Minhajul Abedin ◽  
Sudhir P. Singh ◽  
...  
Keyword(s):  
Drug Targets ◽  
Docking Studies ◽  
Lactobacillus Delbrueckii ◽  
Amino Acid Residues ◽  
Main Protease ◽  
Effective Inhibition ◽  
Cheese Peptides ◽  
Potential Inhibitors

The COVID-19 pandemic caused by novel SARS-CoV-2 has resulted in an unprecedented loss of lives and economy around the world. In this study, search for potential inhibitors against two of the best characterized SARS-CoV-2 drug targets: S1 glycoprotein receptor-binding domain (RBD) and main protease (3CLPro), was carried out using the soy cheese peptides. A total of 1,420 peptides identified from the cheese peptidome produced using Lactobacillus delbrueckii WS4 were screened for antiviral activity by employing the web tools, AVPpred, and meta-iAVP. Molecular docking studies of the selected peptides revealed one potential peptide “KFVPKQPNMIL” that demonstrated strong affinity toward significant amino acid residues responsible for the host cell entry (RBD) and multiplication (3CLpro) of SARS-CoV-2. The peptide was also assessed for its ability to interact with the critical residues of S1 RBD and 3CLpro of other β-coronaviruses. High binding affinity was observed toward critical amino acids of both the targeted proteins in SARS-CoV, MERS-CoV, and HCoV-HKU1. The binding energy of KFVPKQPNMIL against RBD and 3CLpro of the four viruses ranged from −8.45 to −26.8 kcal/mol and −15.22 to −22.85 kcal/mol, respectively. The findings conclude that cheese, produced by using Lb. delbrueckii WS4, could be explored as a prophylactic food for SARS-CoV-2 and related viruses. In addition, the multi-target inhibitor peptide, which effectively inhibited both the viral proteins, could further be used as a terminus a quo for the in vitro and in vivo function against SARS-CoV-2.

In Vitro Inhibition of Klebsiella pneumoniae by Lactobacillus delbrueckii Subsp. delbrueckii LDD01 (DSM 22106)

2016 ◽  
Vol 50 ◽  
pp. S136-S139 ◽  
Author(s):  
Luca Mogna ◽  
Francesca Deidda ◽  
Stefania Nicola ◽  
Angela Amoruso ◽  
Mario Del Piano ◽  
...  
Keyword(s):  
Klebsiella Pneumoniae ◽  
Lactobacillus Delbrueckii ◽  
In Vitro Inhibition ◽  
Lactobacillus Delbrueckii Subsp

Evaluation of Peanut Flour Fermented with Lactic Acid Bacteria as a Probiotic Food

2007 ◽  
Vol 13 (6) ◽  
pp. 469-475 ◽  
Author(s):  
N.-F. Wang ◽  
Y.-H. Shi ◽  
J. Sun ◽  
G.-W. Le
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Marked Change ◽  
Lactobacillus Delbrueckii ◽  
In Vivo Studies ◽  
Peanut Flour ◽  
Control Group ◽  
Probiotic Food

The aim of this study was to evaluate the probiotic value of peanut flour fermented with lactic acid bacteria in vitro and in vivo. Four strains including Lactobacillus delbrueckii LD09, Lactobacillus casei LC35, Lactobacillus acidophilus LA51, and Lactobacillus plantarum P9 were screened for their growth and survival in peanut flour. Among all the strains, L. plantarum P9 grew to the highest cell population (9.48 log cfu/g) in peanut flour after 72 h fermentation at 37°C. After 28 days storage at 4°C, no marked change in the viable count of this strain was observed. Peanut flour fermented with L. plantarum P9 could also increase the content of crude protein and the degree of protein hydrolysis. In an in vitro system, the addition of protein from the fermented peanut flour greatly enhanced the survival of L. plantarum P9 in simulated gastric and bile juices. In vivo studies, supplementation with the fermented peanut flour in the diet of mice increased significantly the number of lactobacilli in the fecal samples compared to the control group. At the same time, the number of enterobacteria decreased significantly. These results indicated that peanut flour fermented with L. plantarum P9 strain could be a novel type of probiotic food.

Lactobacillus delbrueckii subsp lactis CIDCA 133 modulates response of human epithelial and dendritic cells infected with Bacillus cereus.

2016 ◽  
Vol 7 (5) ◽  
pp. 749-760 ◽  
Author(s):  
I.S. Rolny ◽  
I. Tiscornia ◽  
S.M. Racedo ◽  
P.F. Pérez ◽  
M. Bollati-Fogolín
Keyword(s):  
Dendritic Cells ◽  
Bacillus Cereus ◽  
In Vitro Model ◽  
Probiotic Strain ◽  
Lactobacillus Delbrueckii ◽  
Tnf Α ◽  
Vitro Model ◽  
Ht 29 ◽  
Lactobacillus Delbrueckii Subsp

It is known that probiotic microorganisms are able to modulate pathogen virulence. This ability is strain dependent and involves multiple interactions between microorganisms and relevant host’s cell populations. In the present work we focus on the effect of a potentially probiotic lactobacillus strain (Lactobacillus delbrueckii subsp. lactis CIDCA 133) in an in vitro model of Bacillus cereus infection. Our results showed that infection of intestinal epithelial HT-29 cells by B. cereus induces nuclear factor kappa B (NF-κB) pathway. Noteworthy, the presence of strain L. delbrueckii subsp.lactis CIDCA 133 increases stimulation. However, B. cereus-induced interleukin (IL)-8 production by epithelial cells is partially abrogated by L. delbrueckii subsp. lactis CIDCA 133. These findings suggest that signalling pathways other than that of NF-κB are involved. In a co-culture system (HT-29 and monocyte-derived dendritic cells), B. cereus was able to translocate from the epithelial (upper) to the dendritic cell compartment (lower). This translocation was partially abrogated by the presence of lactobacilli in the upper compartment. In addition, infection of epithelial cells in the co-culture model, led to an increase in the expression of CD86 by dendritic cells. This effect could not be modified in the presence of lactobacilli. Interestingly, infection of enterocytes with B. cereus triggers production of proinflammatory cytokines by dendritic cells (IL-8, IL-6 and tumour necrosis factor alpha (TNF-α)). The production of TNF-α (a protective cytokine in B. cereus infections) by dendritic cells was increased in the presence of lactobacilli. The present work demonstrates for the first time the effect of L. delbrueckii subsp. lactis CIDCA 133, a potentially probiotic strain, in an in vitro model of B. cereus infection. The presence of the probiotic strain modulates cell response both in infected epithelial and dendritic cells thus suggesting a possible beneficial effect of selected lactobacilli strains on the course of B. cereus infection.

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