Antimicrobial activity against Shigella sonnei and probiotic properties of wild lactobacilli from fermented food

Zhang, Yingchun; Zhang, Lanwei; Du, Ming; Yi, Huaxi; Guo, Chunfeng; Tuo, Yanfeng; Han, Xue; Li, Jingyan; Zhang, Lili; Yang, Lin

doi:10.1016/j.micres.2011.02.006

Cited by 102 publications

(66 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It is important to note that this activity develops within the specified limits for an antibiotic acting against a pathogenic microorganism, i.e., the bactericidal activity producing greater than a 3-log reduction of a viable cell count of a test microorganism after incubation for a fixed length of time under controlled conditions (117). A loss of ϳ4 log CFU/ml of Shigella viability has been observed to be triggered by the L. rhamnosus GG (118,119) 55730 (121). It is noteworthy that the bactericidal activity must develop when a bacterial pathogen attaches to human intestinal cells, since diffusely adhering E. coli strains (DEAC) expressing Afa/Dr adhesins (Afa/Dr DAEC) attached within brush borders of enterocyte-like Caco-2/TC7 cells are killed after treatment of the infected cells with L. acidophilus LB CFCS (125) (Fig.…”

Section: Direct Activities Against Enterovirulent Bacteriamentioning

confidence: 99%

“…The main metabolic compound secreted, i.e., lactic acid, has been suspected to play a pivotal role in the bactericidal activity of probiotic Lactobacillus strains. It has been observed that the in vitro bactericidal activity of lactic acid against S. Typhimurium increased linearly with increasing lactic acid concentrations (107,119,129), but at the concentrations present in the probiotic Lactobacillus cultures (50 to 80 mM), it displayed no bactericidal activity (107,122,136,139). The antimicrobial effect of lactic acid is not just due to the lowering of the intracellular pH.…”

Section: Direct Activities Against Enterovirulent Bacteriamentioning

confidence: 99%

See 1 more Smart Citation

Anti-Infective Activities of Lactobacillus Strains in the Human Intestinal Microbiota: from Probiotics to Gastrointestinal Anti-Infectious Biotherapeutic Agents

2014

View full text Add to dashboard Cite

SUMMARY A vast and diverse array of microbial species displaying great phylogenic, genomic, and metabolic diversity have colonized the gastrointestinal tract. Resident microbes play a beneficial role by regulating the intestinal immune system, stimulating the maturation of host tissues, and playing a variety of roles in nutrition and in host resistance to gastric and enteric bacterial pathogens. The mechanisms by which the resident microbial species combat gastrointestinal pathogens are complex and include competitive metabolic interactions and the production of antimicrobial molecules. The human intestinal microbiota is a source from which Lactobacillus probiotic strains have often been isolated. Only six probiotic Lactobacillus strains isolated from human intestinal microbiota, i.e., L. rhamnosus GG, L. casei Shirota YIT9029, L. casei DN-114 001, L. johnsonii NCC 533, L. acidophilus LB, and L. reuteri DSM 17938, have been well characterized with regard to their potential antimicrobial effects against the major gastric and enteric bacterial pathogens and rotavirus. In this review, we describe the current knowledge concerning the experimental antibacterial activities, including antibiotic-like and cell-regulating activities, and therapeutic effects demonstrated in well-conducted, placebo-controlled, randomized clinical trials of these probiotic Lactobacillus strains. What is known about the antimicrobial activities supported by the molecules secreted by such probiotic Lactobacillus strains suggests that they constitute a promising new source for the development of innovative anti-infectious agents that act luminally and intracellularly in the gastrointestinal tract.

show abstract

Section: Direct Activities Against Enterovirulent Bacteriamentioning

confidence: 99%

Section: Direct Activities Against Enterovirulent Bacteriamentioning

confidence: 99%

Anti-Infective Activities of Lactobacillus Strains in the Human Intestinal Microbiota: from Probiotics to Gastrointestinal Anti-Infectious Biotherapeutic Agents

2014

View full text Add to dashboard Cite

show abstract

“…Thus, the nutritional benefits of probiotic bacteria have motivated the increased consumption of minimally processed vegetables in supermarkets and restaurants. Such benefits may be assigned to the control and stabilization of the intestinal microbiota after the use of antibiotics (SOCCOL et al, 2010), increased gastrointestinal resistance to colonization by pathogens (ZHANG et al, 2011), competition for nutrients and adhesion sites (FERREIRA, SILVA, 2010;SAAD;BEDANI;MAMIZUKA, 2011), among others.…”

Section: Introductionmentioning

confidence: 99%

Minimally processed yellow melon enriched with probiotic bacteria

et al. 2014

View full text Add to dashboard Cite

The demand for healthy diets with fresh foods, especially minimally processed fruits and vegetables, resulted in a variety of products available to consumers. The nutritional benefits of probiotic lactic acid bacteria contribute to increase consumption of minimally processed vegetables enriched with these microorganisms in supermarkets and restaurants, since the modern consumer search products of high functionality and safety. The aim of this study was to assess the viability of Lactobacillus rhamnosus HN001 on minimally processed yellow melon and determine the microbiological and physicochemical properties of this food. The counts of L. rhamnosus were above 10 8 CFU · g -1 , and the microbiological quality of melons was safe to consumers. The pH lowered and the acidity increased over time in minimally processed melons. The soluble solids did not differ between samples. The color coordinates L* and a* have not changed and melon firmness decreased over time. The scanning electron microscopy revealed adhesion of L. rhamnosus HN001 on the surface of treated melon. Despite some physicochemical changes, the production of minimally processed melon enriched with L. rhamnosus is feasible transforming it into a potential vehicle for probiotics. Key words: Fruits, minimally processed, Lactobacillus rhamnosus, functional food, non-dairy products ResumoA demanda por uma alimentação saudável com alimentos frescos, especialmente frutas e hortaliças minimamente processadas, resultou em uma variedade de produtos disponíveis para os consumidores. Os benefícios nutricionais de bactérias láticas probióticas contribuem para aumentar o consumo de vegetais minimamente processados enriquecidos com estes micro-organismos em supermercados e restaurantes, uma vez que o consumidor moderno busca produtos de alta funcionalidade e segurança. O objetivo deste estudo foi avaliar a viabilidade de Lactobacillus rhamnosus HN001 em melão minimamente processado e determinar as propriedades microbiológicas e físico-químicas desse alimento. As contagens de L. rhamnosus estavam acima 10 8 UFC · g -1 e a qualidade microbiológica dos melões estava segura para os consumidores. O pH diminuiu e a acidez aumentou ao longo do período de estocagem dos melões minimamente processados. Os sólidos solúveis não diferiram entre as amostras. As coordenadas de cor L * e a * não mudaram e a firmeza do melão diminuiu ao longo do tempo. A microscopia eletrônica de varredura revelou a adesão de L. rhamnosus HN001 na superfície do melão tratado. Apesar de algumas alterações físico-químicas, a produção de melão minimamente processado enriquecido com L. rhamnosus é viável e transforma-o em um potencial veículo de probióticos. Palavras-chave: Frutas minimamente processadas, L. rhamnosus, alimentos funcionais, produtos não lácteos

show abstract

“…Lactobacilli can be safely added into foods as food additives. Lactobacilli have multiple beneficial properties, including antimicrobial activity (Lee et al 2011;Zhang et al 2011), immunostimulation (Cross 2002), antimutagenicity (Caldini et al 2005), anticarcinogenicity (Burns & Rowland 2000) or bile salt hydrolysing (Dashkevicz & Feighner 1989;Ahn et al 2003;Liong & Shah 2005a;Sridevi et al 2009), which makes lactobacilli valuable as probiotic microorganisms.…”

mentioning

confidence: 99%

Two different methods for screening of bile salt hydrolase activity in Lactobacillus strains

Sedláčková¹,

Horáčková²,

TianGe³

et al. 2015

Czech J. Food Sci.

View full text Add to dashboard Cite

Sedláčková P., Horáčková Š., Shi T., Kosová M., Plocková M. (2015): Two different methods for screening of bile salt hydrolase activity in Lactobacillus strains. Czech J. Food Sci., 33: 13-18.Bile salt hydrolase (BSH) activity of intestinal bacteria (including lactobacilli) is one of the indirect ways of decreasing a cholesterol level in human body. Tested Lactobacillus strains were isolated from various sources (faeces of fully breast-fed infants, cow's colostrum, cow's raw milk cheeses, and cow's raw milk) and identified by genotypic and phenotypic methods. All strains, including three commercial probiotic strains and six culture collection strains, were subsequently tested for their BSH activity via two methods -thin layer chromatography (TLC) and plate assay. Among all the 59 Lactobacillus strains, 15 strains were shown to be BSH positive by TLC method and only 8 of them by plate assay. Most of the BSH positive strains (9 strains) were isolated from faeces. Differences between BSH activities for sodium salts of cholyltaurine and cholylglycine were demonstrated. The TLC method was shown to be more sensitive compared to the plate assay for BSH activity determination.

show abstract

Antimicrobial activity against Shigella sonnei and probiotic properties of wild lactobacilli from fermented food

Cited by 102 publications

References 28 publications

Anti-Infective Activities of Lactobacillus Strains in the Human Intestinal Microbiota: from Probiotics to Gastrointestinal Anti-Infectious Biotherapeutic Agents

Anti-Infective Activities of Lactobacillus Strains in the Human Intestinal Microbiota: from Probiotics to Gastrointestinal Anti-Infectious Biotherapeutic Agents

Minimally processed yellow melon enriched with probiotic bacteria

Two different methods for screening of bile salt hydrolase activity in Lactobacillus strains

Contact Info

Product

Resources

About