The genus Enterococcus as probiotic: safety concerns

Araújo, Tatiane Ferreira; Ferreira, Célia Lúcia de Luces Fortes

doi:10.1590/s1516-89132013000300014

Cited by 55 publications

(45 citation statements)

References 82 publications

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“…Although Enterococcus spp. are considered an asset in food technology, some isolates of this genus have emerged as opportunistic pathogens (Araú jo & Ferreira, 2013), and thus it is of prime importance to evaluate their virulence factors (gelatinase production, hyaluronidase activity, cytolysin and aggregation substance). We found no zone of inhibition on gelatin-incorporated MRS agar plates, clearly suggesting Table 5.…”

Section: Discussionmentioning

confidence: 99%

Probiotic attributes, antioxidant, anti-inflammatory and neuromodulatory effects of Enterococcus faecium CFR 3003: in vitro and in vivo evidence

Divyashri

Krishna

Muralidhara

et al. 2015

Journal of Medical Microbiology

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Accumulating evidence suggests that probiotic bacteria play a vital role in modulating various aspects integral to the health and well-being of humans. In the present study, probiotic attributes and the antioxidant, anti-inflammatory and neuromodulatory potential of Enterococcus faecium CFR 3003 were investigated by employing suitable model systems. E. faecium exhibited robust resistance to gastrointestinal stress conditions as it could withstand acid stress at pH 1.5, 2 and 3. The bacterium also survived at a bile salt concentration of 0.45 %, and better tolerance was observed towards pepsin and trypsin. E. faecium produced lactic acid as a major metabolic product, followed by butyric acid. Lyophilized cell-free supernatant (LCS) of E. faecium exhibited significant antioxidant capacity evaluated against 1,1-diphenyl-2-picryl-hydrazyl, ascorbate autooxidation, oxygen radical absorbance and reducing power. Interestingly, E. faecium, Lactobacillus rhamnosus GG MTCC 1408 and LCS showed a significant anti-inflammatory effect by negatively modulating TNF-a production and upregulating IL-10 levels in LPS-stimulated macrophage cell lines. In an in vivo mice model, the propensity of probiotic supplements to modulate endogenous oxidative markers and redox status in brain regions was assessed. Young mice provided with oral supplements (daily for 28 days) of E. faecium and L. rhamnosus exhibited diminished oxidative markers in the brain and enhanced activities of antioxidant enzymes with a concomitant increase in c-aminobutyric acid and dopamine levels. Collectively, our findings clearly suggest the propensity of these bacteria to protect against tissue damage mediated through free radicals and inflammatory cytokines. Although the underlying molecular mechanisms need further studies, it is tempting to speculate that probiotics confer a neuroprotective advantage in vivo against oxidative damage-mediated neurodegenerative conditions.

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Section: Discussionmentioning

confidence: 99%

Probiotic attributes, antioxidant, anti-inflammatory and neuromodulatory effects of Enterococcus faecium CFR 3003: in vitro and in vivo evidence

Divyashri

Krishna

Muralidhara

et al. 2015

Journal of Medical Microbiology

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“…Biochemical‐based screening of 129 strains Enterococcus suggested that E. faecalis can produce relatively more proteases than other strains of Enterococcus (Sarantinopoulos et al ., ). Enterococcus faecalis frequently found both in food (such vegetables, olive, cheese and meat product) and clinical samples (Araujo & Ferreira, ). The genus Enterococcus may have a safety concern for food application.…”

Section: Resultsmentioning

confidence: 99%

Development of fermented Hericium erinaceus juice with high content of L‐glutamine and L‐glutamic acid

Woraharn

Lailerd

Sivamaruthi

et al. 2015

Int J of Food Sci Tech

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Fermented plant beverages (FPB) with a high content of desirable principle components are served as functional foods from several years. Hericium erinaceus is famous for its antimicrobial, antioxidant, antihypertensive and antidiabetic nature. Accordingly, the current study was aimed to produce fermented H. erinaceus juice with a high content of L-glutamine (Gln) and L-glutamic acid (GA) through lactic acid bacteria (LAB) isolated from fermented Thai foods. LAB isolates were screened and identified the potent protease-producing bacteria Enterococcus faecalis (G414/1) that facilitate the production of Gln and GA through protein hydrolysis. Box-Behnken design (BBD) and response surface methodology (RSM) were adapted for the optimisation of conditions for the increased production of Gln and GA during fermentation of H. erinaceus. We succeeded with an optimum concentration of cofactor (CaCl 2 ), pH and temperature for improved protease activity and subsequent Gln and GA production. The ability of isolated E. faecalis strain to produce Gln and GA was demonstrated in this study. Further, upstream processes like strain improvement and media optimisation will direct the way to produce enriched H. erinaceus based FPB.

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“…This term has now come to express any component of a microorganism that is required to generate an illness or enhance it (Araújo and Ferreira 2013). P. acidilactici B14 showed a negative response in the production of gelatinase and lipase enzymes as pathogenicity factors.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of probiotic properties of Pediococcus acidilactici B14 in association with Lactobacillus acidophilus ATCC 4356 for application in a soy based aerated symbiotic dessert

Ribeiro

Vandenberghe

Spier

et al. 2014

Braz. arch. biol. technol.

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The genus Enterococcus as probiotic: safety concerns

Cited by 55 publications

References 82 publications

Probiotic attributes, antioxidant, anti-inflammatory and neuromodulatory effects of Enterococcus faecium CFR 3003: in vitro and in vivo evidence

Probiotic attributes, antioxidant, anti-inflammatory and neuromodulatory effects of Enterococcus faecium CFR 3003: in vitro and in vivo evidence

Development of fermented Hericium erinaceus juice with high content of L‐glutamine and L‐glutamic acid

Evaluation of probiotic properties of Pediococcus acidilactici B14 in association with Lactobacillus acidophilus ATCC 4356 for application in a soy based aerated symbiotic dessert

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