Antioxidant and Antibacterial Effects of Potential Probiotics Isolated from Korean Fermented Foods

Sathiyaseelan, Anbazhagan; Saravanakumar, Kandasamy; Han, Kiseok; Naveen, Kumar Vishven; Wang, Myeong‐Hyeon

doi:10.3390/ijms231710062

Cited by 11 publications

(6 citation statements)

References 79 publications

(88 reference statements)

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“…Two approaches, an in vitro hemolysis test and an in vivo mouse experiment, were used to assess the safety of probiotics in this study. The results suggested that the isolates showed γ-hemolysis with no zone effect, which was consistent with the results of Sathiyaseelan et al (2022). We also investigated the safety of the isolates via a mouse experiment.…”

Section: Discussionsupporting

confidence: 86%

Probiotic potential of lactic acid bacteria isolated from yaks

He,

Li,

et al. 2024

Animal Diseases

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The prevalence of bacterial digestive diseases in plateau animals has caused considerable losses to the Tibetan livestock industry. Therefore, this study aimed to isolate safe lactic acid bacteria (LAB) with beneficial probiotic properties to protect yaks from intestinal diseases. After 16S rDNA matching, four strains of Lactobacillus fermentum (A4), Pediococcus pentosaceus (A3.4 and A1.2), and Pediococcus acidilactici (B1.9) were isolated from the intestinal tissues and content of healthy yaks. The results indicated that A4 was more tolerant to bile salt (0.3%), while A3.4 had better stability in an acidic (pH = 3.0) environment. The results of the antibacterial activity test suggested that the isolates inhibited most pathogenic bacteria by up to 20%, except for A3.4, which inhibited Pasteurella and Staphylococcus aureus by more than 20%. Moreover, the results of the antioxidant test demonstrated that A4 and A3.4 had potent antioxidant activity. In addition, the drug sensitivity test revealed that the isolates were susceptible to commonly used antibiotics. In terms of safety, the isolates promoted growth, enhanced intestinal development, and protected the intestinal barrier without causing any adverse effects. In conclusion, LAB isolated from yak intestinal contents are potential probiotics with excellent antibacterial properties.

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Section: Discussionsupporting

confidence: 86%

Probiotic potential of lactic acid bacteria isolated from yaks

He,

Li,

et al. 2024

Animal Diseases

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“…From DPPH and ABTS, antioxidants' electrons or hydrogen atoms are removed and transformed into compounds that are constantly stable [84]. According to some research, probiotic bacteria's capacity to create antioxidants may help reduce free radicals, which would lower oxidative stress [42,85]. In our investigation, the scavenging activity of ABTS and DPPH of the isolates gradually increased as the cell count increased (CFU/mL).…”

Section: Antioxidant Assaymentioning

confidence: 64%

Antidiabetic Activity of Potential Probiotics Limosilactobacillus spp., Levilactobacillus spp., and Lacticaseibacillus spp. Isolated from Fermented Sugarcane Juice: A Comprehensive In Vitro and In Silico Study

Huligere

Alotaibi

et al. 2023

Nutrients

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Probiotics are regarded as a potential source of functional foods for improving the microbiota in human gut. When consumed, these bacteria can control the metabolism of biomolecules, which has numerous positive effects on health. Our objective was to identify a probiotic putative Lactobacillus spp. from fermented sugarcane juice that can prevent α-glucosidase and α-amylase from hydrolyzing carbohydrates. Isolates from fermented sugarcane juice were subjected to biochemical, molecular characterization (16S rRNA) and assessed for probiotic traits. Cell-free supernatant (CS) and extract (CE) and also intact cells (IC) were examined for the inhibitory effect on α-glucosidase and α-amylase. CS of the strain showed the highest inhibition and was subjected to a liquid chromatography–mass spectrometry (LCMS) analysis to determine the organic acid profile. The in silico approach was employed to assess organic acid stability and comprehend enzyme inhibitors’ impact. Nine isolates were retained for further investigation based on the preliminary biochemical evaluation. Limosilactobacillus spp., Levilactobacillus spp., and Lacticaseibacillus spp. were identified based on similarity > 95% in homology search (NCBI database). The strains had a higher survival rate (>98%) than gastric and intestinal fluids, also a high capacity for adhesion (hydrophobicity > 56%; aggregation > 80%; HT-29 cells > 54%; buccal epithelial cells > 54%). The hemolytic assay indicated that the isolates could be considered safe. The isolates’ derivatives inhibited enzymes to varying degrees, with α-glucosidase inhibition ranging from 21 to 85% and α-amylase inhibition from 18 to 75%, respectively. The CS of RAMULAB54 was profiled for organic acid that showed the abundance of hydroxycitric acid, citric acid, and lactic acid indicating their role in the observed inhibitory effects. The in silico approach has led us to understand that hydroxycitric acid has the ability to inhibit both the enzymes (α-glucosidase and α-amylase) effectively. Inhibiting these enzymes helps moderate postprandial hyperglycemia and regulates blood glucose levels. Due to their promising antidiabetic potential, these isolates can be used to enhance intestinal health.

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“…In the present study, bacterial growth was enhanced under simulated intestinal fluid conditions, which showed that these intestinal fluid conditions promoted its growth. In previous studies, B. subtilis incubated with intestinal fluid showed higher survival rates [50]. But there is no evidence that it is this ingredient that promotes growth.…”

Section: Discussionmentioning

confidence: 94%

Biological Characterization and Whole-Genome Analysis of Bacillus subtilis MG-1 Isolated from Mink Fecal Samples

Ren,

Yu,

et al. 2023

Microorganisms

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Bacillus subtilis is an important part of the gut microbiota and a commonly used probiotic. In the present study, to assess the biological characteristics and probiotic properties of B. subtilis derived from mink, we isolated B. subtilis MG-1 isolate from mink fecal samples, characterized its biological characteristics, optimized the hydrolysis of casein by its crude extract, and comprehensively analyzed its potential as a probiotic in combination with whole-genome sequencing. Biological characteristics indicate that, under low-pH conditions (pH 2), B. subtilis MG-1 can still maintain a survival rate of 64.75%; under the conditions of intestinal fluid, gastric acid, and a temperature of 70 °C, the survival rate was increased by 3, 1.15 and 1.17 times compared with the control group, respectively. This shows that it can tolerate severe environments. The results of hydrolyzed casein in vitro showed that the crude bacterial extract of isolate MG-1 exhibited casein hydrolyzing activity (21.56 U/mL); the enzyme activity increased to 32.04 U/mL under optimized reaction conditions. The complete genome sequencing of B. subtilis MG-1 was performed using the PacBio third-generation sequencing platform. Gene annotation analysis results revealed that B. subtilis MG-1 was enriched in several Kyoto Encyclopedia of Genes and Genomes (KEGG) metabolic pathways, and most genes were related to Brite hierarchy pathways (1485–35.31%) and metabolism pathways (1395–33.17%). The egg-NOG annotation revealed that most genes were related to energy production and conversion (185–4.10%), amino acid transport and metabolism (288–6.38%), carbohydrate transport and metabolism (269–5.96%), transcription (294–6.52%), and cell wall/membrane/envelope biogenesis (231–5.12%). Gene Ontology (GO) annotation elucidated that most genes were related to biological processes (8230–45.62%), cellular processes (3582–19.86%), and molecular processes (6228–34.52%). Moreover, the genome of B. subtilis MG-1 was predicted to possess 77 transporter-related genes. This study demonstrates that B. subtilis MG-1 has potential for use as a probiotic, and further studies should be performed to develop it as a probiotic additive in animal feed to promote animal health.

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Antioxidant and Antibacterial Effects of Potential Probiotics Isolated from Korean Fermented Foods

Cited by 11 publications

References 79 publications

Probiotic potential of lactic acid bacteria isolated from yaks

Probiotic potential of lactic acid bacteria isolated from yaks

Antidiabetic Activity of Potential Probiotics Limosilactobacillus spp., Levilactobacillus spp., and Lacticaseibacillus spp. Isolated from Fermented Sugarcane Juice: A Comprehensive In Vitro and In Silico Study

Biological Characterization and Whole-Genome Analysis of Bacillus subtilis MG-1 Isolated from Mink Fecal Samples

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