Adhesion Properties of Indigenous Dadih Lactic Acid Bacteria on Human Intestinal Mucosal Surface

Dharmawan, Jorry; Surono, Ingrid S.; Kun, Lee Yuan

doi:10.5713/ajas.2006.751

Cited by 18 publications

(14 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Furthermore, we examined LAB cell-binding abilities that is, autoaggreation and coaggregation abilities. These are 2 of the several factors involved in probiotics adhesion in chicken intestinal cells [45]. Whereas autoaggregation is an important requirement for the formation of biofilm which further aid adhesion and colonization of host intestinal cells by probiotics, coaggregation on the other hand enables probiotics to form barrier that is effective in the prevention of enteric pathogens adhesion on intestinal cells [17].…”

Section: Discussionmentioning

confidence: 99%

Isolation, characterization, and assessment of lactic acid bacteria toward their selection as poultry probiotics

Reuben¹,

Roy²,

Sarkar³

et al. 2019

BMC Microbiol

187

133

View full text Add to dashboard Cite

BackgroundProbiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, are now accepted as suitable alternatives to antibiotics in the control of animal infections and improving animal production. Lactic acid bacteria (LAB) with remarkable functional properties have been evaluated in different studies as possible probiotic candidates. The purpose of this study was to isolate, characterize and assess the potentials of LAB from poultry gastrointestinal tract as potential poultry probiotics.ResultsPotential LAB probiotics were isolated from broilers, characterized and evaluated for probiotic properties including antagonistic activity (against Escherichia coli, E. coli O157: H7, Enterococcus faecalis, Salmonella Typhimurium, S. Enteritidis and Listeria monocytogenes), survivability in simulated gastric juice, tolerance to phenol and bile salts, adhesion to ileum epithelial cells, auto and co-aggregation, hydrophobicity, α–glucosidase inhibitory activity, and antibiotic susceptibility tests. Most promising LAB strains with excellent probiotic potentials were identified by API 50 CHL and 16S rRNA sequencing as Lactobacillus reuteri I2, Pediococcus acidilactici I5, P. acidilactici I8, P. acidilactici c3, P. pentosaceus I13, and Enterococcus faecium c14. They inhibited all the pathogens tested with zones of inhibition ranging from 12.5 ± 0.71 to 20 ± 0 mm, and competitively excluded (P < 0.05) the pathogens examined while adhering to ileum epithelial cells with viable counts of 3.0 to 6.0 Log CFU/ml. The selected LAB strains also showed significant (P < 0.005) auto and co-aggregation abilities with α-glucosidase inhibitory activity ranging from 12.5 to 92.0%. The antibiotic susceptibility test showed 100.00% resistance of the LAB strains to oxacillin, with multiple antibiotic resistance indices above 0.5.ConclusionThe selected LAB strains are ideal probiotic candidates which can be applied in the field for the improvement of poultry performance and control of pathogens in poultry, hence curtailing further transmission to humans.

show abstract

Section: Discussionmentioning

confidence: 99%

Isolation, characterization, and assessment of lactic acid bacteria toward their selection as poultry probiotics

Reuben¹,

Roy²,

Sarkar³

et al. 2019

BMC Microbiol

187

133

View full text Add to dashboard Cite

show abstract

“…rhamnosus has to date been found in kule naoto (made from zebu cow's milk in Kenya) 36) and gariss (made from camel's milk in Sudan) 37) as minor species, and in dadih (made from buffalo's milk in Indonesia) 19,38) as major species together with Leuconostoc paramesenteroides and Lc. lactis ssp.…”

Section: Resultsmentioning

confidence: 99%

“…rhamnosus IS-7257 were isolated as potential probiotics inhibiting the adhesion of E. coli O157:H7 to human mucin in vitro. 19) Lb. casei Zhang, Lb.…”

Section: Isolation Of Potential Probiotic Lactobacillus Rhamnosus Strmentioning

confidence: 99%

Isolation of Potential ProbioticLactobacillusrhamnosusStrains from Traditional Fermented Mare Milk Produced in Sumbawa Island of Indonesia

Shi¹,

Nishiyama²,

Nakamata³

et al. 2012

Bioscience, Biotechnology, and Biochemistry

View full text Add to dashboard Cite

“…Adhesion properties similar to those of probiotic strains have also been shown by some isolates from fermented foods, such as Lactobacillus reuteri IS-27560, Lactococus lactis IS-16183 and Lb. rhamnosus IS-7257 from dadih that adhere to mucus layers and Caco-2 cells [32]. Lc.…”

Section: Potential Of Lactic Acid Bacteria Isolated From Indonesian Fmentioning

confidence: 99%

A review: Health promoting lactic acid bacteria in traditional Indonesian fermented foods

Nuraida

2015

Food Science and Human Wellness

161

View full text Add to dashboard Cite

Traditional Indonesian fermented foods can be used as potential sources of probiotics as they commonly contain lactic acid bacteria (LAB), including species of Lactobacillus, Pediococcus, Enterococcus, Weisella and Leuconostoc. The occurrence of LAB in Indonesian fermented foods is not only limited to lactic fermented foods but is also present in foods with molds as the main starter culture. This review aims to describe the significance of Indonesian fermented foods as potential sources of probiotics and the potential of LAB from fermented foods to promote beneficial health effects. A number of in vitro studies have been carried out to assess the probiotic potential of LAB from fermented foods. Many LAB strains have met the basic requirements for them to be considered as probiotics and possess some functional properties contributing to positive health impacts. Hypocholesterolemic effects, stimulation of the immune system, and prevention of diarrhea by some probiotic strains have been shown in animal studies. However, human studies on the efficacy of probiotic strains are still limited. Two strains isolated from dadih, a fermented buffalo milk, are examples of promising probiotic strains that have gone through human studies. The potential probiotic properties of LAB in Indonesian fermented foods still need to be fully investigated to assess their impact on human health. The studies should also consider factors that may influence the functional properties of probiotics, both in foods and in humans.

show abstract

Adhesion Properties of Indigenous Dadih Lactic Acid Bacteria on Human Intestinal Mucosal Surface

Cited by 18 publications

References 16 publications

Isolation, characterization, and assessment of lactic acid bacteria toward their selection as poultry probiotics

Isolation, characterization, and assessment of lactic acid bacteria toward their selection as poultry probiotics

Isolation of Potential ProbioticLactobacillusrhamnosusStrains from Traditional Fermented Mare Milk Produced in Sumbawa Island of Indonesia

A review: Health promoting lactic acid bacteria in traditional Indonesian fermented foods

Contact Info

Product

Resources

About