Antiviral mode of action of <i>Lactobacillus plantarum</i> YML009 on Influenza virus H1N1

Abstract

Isolation and identification of lactobacillus plantarum YML009LAB were isolated by homogenizing different types of Kimchi samples and then filtering the homogenate through a sieve (100 mesh). An appropriate volume of the filtered homogenate was diluted by decimal dilution and spread onto MRS agar (Difco laboratories, USA), followed by incubation at 37°C for 24 hours. AbstractThe development of resistance against antiviral agents has augmented a threat to public health sector. Consequently there is an expanding demand for the development of unconventional antiviral agents that could efficiently replace the existent in-use drugs. The probiotic strains of lactic acid bacteria (LAB) have earned the status of being efficient, economical and safe "nutraceutical" in health care armamentarium. A total of 2272 LAB strains were screened against H1N1 virus. The isolate YML009 displayed a pronounced antiviral activity. Sequencing and biochemical assays identified the isolate as Lactoballius plantarum which, exhibited resistance to the damage caused by the acidic conditions such as gastric juice and 5% bile salt. The anti-H1N1 activity of the strain was confirmed by hemagglutination assay and was found to display enhanced efficacy in comparison to the commercially available antiviral drug. This is a primary report on anti-influenza activity of a bacterium L. plantarum YML009.Article Info

In vitro evaluation of probiotic properties of lactic acid bacteria isolated from some traditionally fermented Ethiopian food products

“…The study of probiotic activities, for application in preservation of food products and human health remains to be of great interest. Currently, interest in antagonistic feature of probiotic LAB against foodborne pathogens has indicated their potential to be likely alternatives to chemical drugs (28). Therefore, a significant effort has been made to select lactic acid bacteria originating from the traditional Ethiopian fermented food products on the basis of the most important technological, functional and safety criteria in order to obtain potential probiotic lactic acid bacteria.…”

Probiotic Supplementation in Poultry Production as an Alternative to Antibiotic Feed Additive

“…Probiotic bacteria can also lessen the cardiovascular diseases risk by lowering blood cholesterol levels of the host animal [54]. Unraveled antiviral potential of probiotic bacteria (Lactobacillus Plantarum YML009) against H1N1 influenza virus was demonstrated by Rather, et al [33]. Hydrogen peroxide and lactic acid production increased in the gut when fed probiotics, as probiotics have the ability to enhance the growth of beneficial gram-positive bacteria, lower the number of intestinal pathogenic microbes [14].…”

“…Probiotics were first used in 1954 to indicate substances that were required for a healthy life. Rather, et al [33] included the bacterial metabolites and dead bacterial culture in the probiotics definition. They are applied in farm animal nutrition to increase weight gains and for the improvement of feed conversion.…”

<i>In vitro</i> antiviral activity of <i>Lactobacillus plantarum</i> using SPF embryonated eggs and hemagglutination assay

“…[For hemagglutionation assay 2-fold dilution of treated samples are made in 50 µL with phosphate buffered saline in V-form shape 96 well microplate. Furthermore, serially diluted samples are reacted with equal volume of 0.5% chicken red blood cell at room temperature to allow hemagglutination reaction (Seo et al, 2012, Rather et al, 2015].…”