Characteristics of oral probiotics – a review

Chałas, Renata; Janczarek, Magdalena; Bachanek, Teresa; Mazur, Elżbieta; Cieszko-Buk, Maria; Szymańska, Jolanta

doi:10.1515/cipms-2016-0002

Cited by 21 publications

(14 citation statements)

References 18 publications

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“…In vitro assessment of probiotic tolerance under the conditions present in the gut such as low pH, bile salts and pancreatic fluid was tested due to its importance in many applications [34]. The tolerance of the tested strain to acidic/alkaline pH values (1.5, 3.0, 5.0 and 9) was studied after 3 and 6h of incubation and the strain was found to be resistant to very low pH (1.5) for 6h as it recorded a survival rate that reached 52.2 (Table 2).…”

Section: Tolerance Of the Probiotic Strain To Acidity Bile Salts As Well As Pancreatic And Gastrointestinal Juicesmentioning

confidence: 99%

Nano-exopolysaccharide from the probiotic Weissella paramesenteroides MN2C2: production, characterization and anticancer activity

Amer¹,

El‐Diwany²,

El-Gammal³

et al. 2021

Egypt. J. Chem.

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Exopolysaccharides nanoparticles (EPS-NPs), especially from probiotics, became one of the most innovative approaches for intelligent cancer therapy due to their stability and biocompatibility. In a previous study performed by the research team, a polysaccharide, produced by Weissella paramesenteroides MN2C2 was identified as a sulphated hetero-polysacchraide. In this study, this exopolysaccharide was partially purified and the cultivation period, pH and temperature were optimized. Nano-forms of crude and partially purified EPS were synthesised by sonication and characterized by Transmission Electron Microscopy (TEM) and Dynamic Light Scattering (DLS). The particles were platelet-like and their size diameter ranged from 37 to 105 and from 45 to 204 nm for crude and partially purified EPS-NPs respectively. Both EPS-NPs were effective and highly selective against Colon Caco-2, Liver HepG-2 and Breast MCF-7 malignant cells. They were also found to have potent DPPH antioxidant activities dependent on their concentration. The producing probiotic strain showed high sensitivity towards Tetracycline, Fusidic acid and Ampiciline with no haemolytic activity. And it was tolerant to low pH, bile salts and pancreatic juices, and exerted antimicrobial activity against Pseudomonas aeruginosa and Bacillus subtilis. These findings suggest that nano-EPS from the probiotic W. paramesenteroides possess excellent characteristics for potential medicine applications.

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Section: Tolerance Of the Probiotic Strain To Acidity Bile Salts As Well As Pancreatic And Gastrointestinal Juicesmentioning

confidence: 99%

Nano-exopolysaccharide from the probiotic Weissella paramesenteroides MN2C2: production, characterization and anticancer activity

Amer¹,

El‐Diwany²,

El-Gammal³

et al. 2021

Egypt. J. Chem.

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“…It is extremely important that bacteria with probiotic potential are able to tolerate acid and bile stresses, since the ability of the probiotic to survive in adequate numbers after being subjected to gastric acidity (low pH) and intestinal condition (bile salts) is important for application in the food industry (Chalas et al 2016). Also, such beneficial bacteria are usually administered orally via fermented foods, for instance, and they must have the ability to survive the conditions previously mentioned, since it is one of the important criteria for the selection of probiotics (Verón et al 2017).…”

Section: Viability Of Lab Strains Under Simulated Gastrointestinal Trmentioning

confidence: 99%

Safety and probiotic functionality of isolated goat milk lactic acid bacteria

2019

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Purpose Lactic acid bacteria (LAB) are traditionally employed in the food industry. LAB strains from goat milk may also present probiotic potential, and it is fundamental to study the safety and functionality aspects which are desirable for their use in food. The objective of this study was to verify the probiotic potential of lactic bacteria isolated from goat milk. Methods The presence of safety-related virulence factors (hemolytic activity, gelatinase production, coagulase, and sensitivity to antibiotics) as well as functionality (exopolysaccharide (EPS) production, proteolytic activity, autoaggregation, gas production, survival in the gastrointestinal tract, and antimicrobial activity against bacteria that impair oral health) were determined. Result The selected LAB strains are safe against the evaluated parameters and have characteristics of possible probiotic candidates. Especially L. plantarum (DF60Mi) and Lactococcus lactis (DF04Mi) have potential to be added to foods because they have better resistance to simulated gastrointestinal conditions. In addition, they are isolated with already proven antimicrobial activity against Listeria monocytogenes, an important food-borne pathogen. DF60Mi was able to produce EPS (exopolysaccharides). LS2 and DF4Mi strains, both Lactococcus lactis subsp. lactis, demonstrated antimicrobial activity against S. mutans ATCC 25175, a recurrent microorganism in oral pathologies, mainly caries. Conclusion This study provides subsidies for future exploration of the potentialities of these LAB strains for both the development of new functional foods and for application in oral health.

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“…Considering the stomach conditions, resistance against acid is a crucial characteristic for each potential probiotic organism. This feature allows them to be used as dietary adjuncts because they can maintain their viability in foods with high acidity (Chalas et al 2016).…”

Section: Acid Tolerancementioning

confidence: 99%

Isolation, technological characterization and in vitro probiotic evaluation of Lactococcus strains from traditional Turkish skin bag Tulum cheeses

et al. 2019

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Purpose The present study was undertaken to evaluate in vitro prerequisite probiotic and technological characteristics of ten Lactococcus strains isolated from traditional goat skin bags of Tulum cheeses from the Central Taurus mountain range in Turkey. Methods All isolates were identified based on the nucleotide sequences of the 16S rRNA gene. Eight isolates belonged to Lactococcus lactis and two belonged to Lactococcus garvieae. Probiotic potential was determined from resistance to acid and bile salt, resistance to gastric and pancreatic juices, resistance to antibiotic, auto-aggregation, co-aggregation, diacetyl, hydrogen peroxide and exopolysaccharide productions. Technological properties were verified by alcohol, NaCl and hydrogen peroxide resistance and temperature tests. Results L. lactis NTH7 displayed high growth at all alcohol concentrations while L. lactis NTH4 grew very well even at NaCl concentrations of 10%. All strains showed to some extent resistance to acid and bile. Five strains exhibited desirable survival in gastric juice (pH 2.0), while three strains survived in pancreatic juice (pH 8.0). All Lactococcus isolates were sensitive to ampicillin, chloramphenicol, erythromycin, vancomycin, kanamycin, gentamycin and tetracycline. Also, only L. lactis NTH7 from among the isolates showed resistance against penicillin. L. lactis NTH10 and L. lactis NTH7 had higher auto-aggregation values in comparison with all other strains. All the strains demonstrated a co-aggregation ability against model food pathogens, particularly, L. lactis NTH10 which showed a superior ability with L. monocytogenes. All the ten strains produced H 2 O 2 and exopolysaccharide (EPS); however, diacetyl production was detected for only four strains including L. lactis NTH10. Conclusion These results demonstrate that the L. lactis NTH10 isolate could be regarded as a favorable probiotic candidate for future in vivo studies.

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Characteristics of oral probiotics – a review

Cited by 21 publications

References 18 publications

Nano-exopolysaccharide from the probiotic Weissella paramesenteroides MN2C2: production, characterization and anticancer activity

Nano-exopolysaccharide from the probiotic Weissella paramesenteroides MN2C2: production, characterization and anticancer activity

Safety and probiotic functionality of isolated goat milk lactic acid bacteria

Isolation, technological characterization and in vitro probiotic evaluation of Lactococcus strains from traditional Turkish skin bag Tulum cheeses

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