Antibacterial and Antioxidant Activities of Acid and Bile Resistant Strains of Lactobacillus fermentum Isolated from Miang

Klayraung, Srikanjana; Okonogi, Siriporn

doi:10.1590/s1517-83822009000400005

Cited by 55 publications

(38 citation statements)

References 38 publications

(35 reference statements)

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“…Considering that the pH of the gut is around 3.0, and the fact that food stays for about 2 to 3 hours in the gut, and considering also the resistance of the selected strains (SB1 and SB2) tooxgall-bile, they can be used as probiotic. Similar results were obtained by Klayraung and Okonogi [27], these authors reported the resistance to bile of the probiotic strains L.fermentum FTL2311 and L. fermentum FTL10BR.…”

Section: Resultssupporting

confidence: 87%

Probiotic potential of thermotolerant lactic acid bacteria isolated from “Gari “a cassava-based African fermented food

2017

J App Biol Biotech

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Most of the probiotic products undergo industrial processing involving high temperatures. Thermotolerance of probiotic microorganisms used in such processing is important to make it effective during consumption or administration. Very few studies have been devoted to the thermotolerance of probiotics. This work aimed at assessing the thermotolerance and probiotic potential of lactic acid bacteria isolated from "Gari" produced in the South West Region of Cameroon. Lactic acid bacteria were isolated from "Gari" samples using pour plate method on De Man Rogosa and Sharpe (MRS) agar. The catalase negative colonies were selected and subjected to thermotolerance test by heating the cells suspended in MRS broth at temperatures ranged from 50-60 °C for 1h and measurement of their growth at 30 °C by spectrophotometry. Only two isolates (SB1 and SB2) were able to tolerate heating treatment at 50-56°C and were selected. They were respectively identified using API 50 CHL BioMerieux kit as strain of Lactobacillus plantarum and Lactobacillus acidophilus. These selected strains showed high inhibitory activity against important food borne pathogenic bacteria such as Salmonella enterica serovar Enteritidis, Salmonella enterica serovar Typhimurium, Esherichia coli, Satphylococcus aureus and a food spoilage microorganisms; Listeria monocytogenes with an average inhibition diameter greater than 15 mm. The selected probiotic lactic acid bacteria also tolerate pH3.0 and 0.3 % (v/v) oxgall-bile. Owing to their properties they may be used in industrial processing of probiotic products.

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Section: Resultssupporting

confidence: 87%

Probiotic potential of thermotolerant lactic acid bacteria isolated from “Gari “a cassava-based African fermented food

2017

J App Biol Biotech

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“…plantarum Acr2. Several reports have suggested cell disruption as a mode of action on the food-borne pathogenic organisms by the bacteriocin Klayraung and Okonogi (2009). The production of highly active bacteriocins can be useful in controlling the Listeria or other food spoilage organisms in any food system.…”

Section: Inhibition Of L Monocytogenes Scotta With Bacteriocin Produmentioning

confidence: 99%

In situ production of pediocin PA-1 like bacteriocin by different genera of lactic acid bacteria in soymilk fermentation and evaluation of sensory properties of the fermented soy curd

2012

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The lactic acid bacteria (LAB) are found to produce bacteriocins with enhanced nutritive properties in the fermented foods. In the present study, the ability of LAB cultures (Pediococcus acidilactici NCIM 5424, Enterococcus faecium NCIM 5423 and Lactobacillus plantarum Acr2) to produce pediocin PA-1 like bacteriocin was evaluated during soymilk fermentation. The isolates E. faecium NCIM 5423 and Lb. plantarum Acr2 were able to produce bacteriocin as well as ferment soymilk within 6 h of incubation. Upon plating the cultures E. faecium NCIM 5423 and Lb. plantarum Acr2 in soymilk were found to be viable even after 15 days of storage at 4°C. No significant variation was observed in the viable counts of E. faecium NCIM 5423 and Lb. plantarum Acr2 (P>0.05). The effect of crude bacteriocin on Listeria cells was evidenced through scanning electron microscope (SEM) photographs wherein cell membrane damage was observed. On cocultivation of E. faecium NCIM 5423 and Lb. plantarum Acr2 individually with Listeria monocytogenes ScottA a decrease in the Listeria count was observed within 24 h of incubation. However, during co-cultivation of ScottA with P. acidilactici NCIM 5424, no significant difference was observed in the viable counts (P>0.05). The pH, titratable acidity, pediocin activity, anti-oxidant property and sensory attributes for E. faecium NCIM 5423 were studied. It was observed that E. faecium NCIM 5423 fermented soymilk had an acceptable sensory score during storage period. Hence, such culture can be an ideal starter for development of functional foods with longer shelf life.

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“…In addition, the variation in the expression of the results and experimental conditions led to some difficulties in comparing the results of different experiments. In 2009, Klayraung and Okonogi (2009) investigated the antioxidant activity of two L. fermentum strains, which were isolated from fermented tea-leaves, using both the ABTS and FRAP methods. They reported Trolox Equivalent Antioxidant Capacities of 22.54 and 24.09 µM/ml supernatant for the two L. fermentum strains using the ABTS method, but using the FRAP method, these amounts were 20.63 and 21.26 µM/ml supernatant.…”

Section: Resultsmentioning

confidence: 99%

Antiproliferation effects and antioxidant activity of two new Lactobacillus strains

Shokryazdan

Jahromi

Bashokouh

et al. 2017

Braz. J. Food Technol.

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The microorganisms most commonly used as probiotics are lactic acid bacteria, especially those of the genus Lactobacillus. In the present study, two Lactobacillus strains, L. pentosus ITA23 and L. acidipiscis ITA44, previously isolated from mulberry silage, were characterized for their antiproliferative and antioxidant activities. The antiproliferative effects of the strains were investigated using the MTT assay with breast cancer (MDA-MB-231), liver cancer (HepG2) and normal liver (Chang) cell lines. The strains were tested for their antioxidant activity using the FRAP and ABTS methods. The results showed that the two Lactobacillus strains had good antiproliferative effects against both cancer cell lines tested, while their effects on the normal cells were weak. Based on the results of the antioxidant tests, the intact cells and cell-free extracts of the two Lactobacillus strains showed more than 135 and less than 50 µg trolox/ml of antioxidant activity, respectively. Lactobacillus pentosus ITA23 and L. acidipiscis ITA44 can be considered as potential probiotic candidates for humans because of their antioxidant activity and antiproliferation effects against cancer cells. Keywords:Probiotic; Lactobacillus; Antiproliferation; Antioxidant. ResumoOs micro-organismos mais comumente usados como probióticos são as bactérias lácticas, especialmente aquelas do genus Lactobacillus. No presente estudo, duas cepas de Lactobacillus, L. pentosus ITA23 e L. acidipiscis ITA44, previamente isoladas da silagem de amora, foram caracterizados por suas atividades antiproliferativas e antioxidantes. Os efeitos antiproliferativos das cepas foram investigados usando-se o ensaio MTT, com linhas de células cancerígenas de mama (MDA-MB-231) e do fígado (HepG2), e com células normais do fígado (Chang). As atividades antioxidantes das cepas foram testadas utilizando-se os métodos de FRAP e ABTS. Os resultados demonstraram que as duas cepas de Lactobacillus tinham bons efeitos antiproliferativos contra as duas linhas de células cancerígenas, enquanto seus efeitos nas células normais eram fracos. Baseando-se nos resultados dos testes antioxidantes, as células intactas e os extratos livres de células das duas cepas de Lactobacillus demonstraram mais que 135 e menos que 50 µg trolox/mL de atividade antioxidante, respectivamente. Lactobacillus pentosus ITA23 e Lactobacillus acidipiscis ITA44 podem ser considerados como potenciais candidatos probióticos para humanos, devido à sua atividade antioxidante e aos efeitos antiproliferativos contra células cancerígenas. Palavras

show abstract

Antibacterial and Antioxidant Activities of Acid and Bile Resistant Strains of Lactobacillus fermentum Isolated from Miang

Cited by 55 publications

References 38 publications

Probiotic potential of thermotolerant lactic acid bacteria isolated from “Gari “a cassava-based African fermented food

Probiotic potential of thermotolerant lactic acid bacteria isolated from “Gari “a cassava-based African fermented food

In situ production of pediocin PA-1 like bacteriocin by different genera of lactic acid bacteria in soymilk fermentation and evaluation of sensory properties of the fermented soy curd

Antiproliferation effects and antioxidant activity of two new Lactobacillus strains

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