Diversity of bile salt hydrolase activities in different lactobacilli toward human bile salts

Jiang, Jinkang; Hang, Xiaomin; Zhang, Min; Liu, Xianglong; Li, Daotang; Yang, Hong

doi:10.1007/s13213-009-0004-9

Cited by 42 publications

(41 citation statements)

References 29 publications

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“…However, these strains show BSH activities lower than those obtained by Jiang et al (29), who found that L. plantarum and L. acidophilus strains exhibited BSH activities greater than or equal to 35.6 ± 1.5 U/mg in the presence of different bile salts mixture.BSH activities of all the three L. plantarum strains towards taurodeoxycholate range from 10.47 ± 2.76 to 24.57 ± 6.31 U/mg. These results are in part close to those of Jiang et al (29), who showed that several strains of Lactobacillus possessed BSH activity between 12±0.9 and 24.9±1.6 U/mg towards sodium Taurodeoxycholate. However, the same authors also observed with other Lactobacillus strains the BSH activities ranging from 45.3 ± 2.7 to 81.9 ± 5.0 U/mg towards the same substrate.…”

Section: Discussionsupporting

confidence: 92%

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Bile salt hydrolase and antimicrobial activities of three bile resistant probiotics Lactobacillus plantarum strains isolated from Cameroonian artisanal fermented milk

Landry¹,

Pierre-Marie²,

Hector³

et al. 2017

J Microbiol Biotech Res

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Section: Discussionsupporting

confidence: 92%

“…There exist four bsh genes (bsh1, bsh2, bsh3, bsh4) known to be produced by L. plantarum strains (31,29). Then, the absence of the bshA and bshB genes in the three L. plantarum used in this work can be due to the fact that those genes are the major bsh genes of L. acidophilus strains (32).…”

Section: Discussionmentioning

confidence: 94%

Bile salt hydrolase and antimicrobial activities of three bile resistant probiotics Lactobacillus plantarum strains isolated from Cameroonian artisanal fermented milk

Landry¹,

Pierre-Marie²,

Hector³

et al. 2017

J Microbiol Biotech Res

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“…The same was true for the LBA1679 gene, which was absent in all L. fermentum isolates tested and in L. salivarius 4.6. However, the low bile salt tolerance of wild isolates and of the reference strain concomitant with the absence of bsh, the conserved regions in bsh genes from different LAB species, and the reported role of the corresponding hydrolases in the deconjugation of bile salts by LAB belonging to different species (29,34) make this marker the best available target, at least enabling the exclusion of isolates without this gene.…”

Section: Discussionmentioning

confidence: 99%

Genetic Screening of Functional Properties of Lactic Acid Bacteria in a Fermented Pearl Millet Slurry and in the Metagenome of Fermented Starchy Foods

Turpin

Humblot

Guyot

2011

Appl Environ Microbiol

122

111

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Lactic acid bacteria (LAB) (n ‫؍‬ 152) in African pearl millet slurries and in the metagenomes of amylaceous fermented foods were investigated by screening 33 genes involved in probiotic and nutritional functions. All isolates belonged to six species of the genera Pediococcus and Lactobacillus, and Lactobacillus fermentum was the dominant species. We screened the isolates for the abilities to survive passage through the gastrointestinal tract and to synthesize folate and riboflavin. The isolates were also tested in vitro for their abilities to survive exposure to bile salts and to survive at pH 2. Because the ability to hydrolyze starch confers an ecological advantage on LAB that grow in starchy matrixes as well as improving the nutritional properties of the gruels, we screened for genes involved in starch metabolism. The results showed that genes with the potential ability to survive passage through the gastrointestinal tract were widely distributed among isolates and metagenomes, whereas in vitro tests showed that only a limited set of isolates, mainly those belonging to L. fermentum, could tolerate a low pH. In contrast, the wide distribution of genes associated with bile salt tolerance, in particular bsh, is consistent with the high frequency of tolerance to bile salts observed. Genetic screening revealed a potential for folate and riboflavin synthesis in both isolates and metagenomes, as well as high variability among genes related to starch metabolism. Genetic screening of isolates and metagenomes from fermented foods is thus a promising approach for assessing the functional potential of food microbiotas.In Africa, many amylaceous fermented foods made from cassava and cereals are used as gruels for the complementary feeding of children under five during weaning. In Burkina Faso and Ghana, ben-saalga and koko gruels prepared from fermented pearl millet (Pennisetum glaucum) slurries are frequently consumed by young children (36,62). The microbiota of these fermented foods is dominated by lactic acid bacteria (LAB), which contribute to their nutritional and sanitary qualities (9, 47). We are currently studying pearl millet-based fermented slurries as a model ("ben-saalga model") for investigating the microbiota of this type of cereal-based food with the aim of developing strategies to improve nutritional quality (26,57,62). Many studies have focused on the phenotypic diversity of the LAB that compose the microbiota of tropical fermented foods. However, their functional diversity in isolates and in metagenomes remains to be described.Since niche-specific adaptation has played a central role in the evolution of LAB (41), the building of collections of bacteria from traditional fermented plant foods in tropical countries may enable the identification of a specific gene set that differs from those of LAB isolated from dairy or bakery products. LAB from microbiotas of plant origin that are found in traditional African foods may have probiotic characteristics (3,28,36). These bacteria first have to be selected for ...

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“…This indicates that the use of active cells, with no need for enzyme extraction, is better for cholesterol reduction and will facilitate cholesterol reduction by LAB when used in vivo. The results of Jiang et al (2010) showed that some strains of L. casei and L. salivarius did not exhibit any BSH activity, whereas L. helveticus, L. fermentum and L. gallinarum strains only deconjugated taurine-conjugated bile salts. As such, their BSH activity was very low, ranging from 8.7 to 32.3 U/mg.…”

Section: Qualitative Determination Of Bsh Activitymentioning

confidence: 95%

Probiotic Properties and Bile Salt Hydrolase Activity of Some Isolated Lactic Acid Bacteria

El-Dein

El-Deen

Tolba

et al. 2017

Egypt. J. Microbiol.

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EIGHT lactic acid bacterial (LAB) isolates were obtained from food and non-food sources and identified by 16S rRNA gene sequence analysis. Based on the sequencing results, the isolates belong to two species of lactobacilli, Lactobacillus plantarum and L. rhamnosus. These strains were then compared with a reference strain, Lactobacillus casei, to assess various probiotic properties, such as haemolytic activity, histamine formation ability, stress tolerance under certain stress conditions, antibiotic susceptibility and in vitro adhesion ability. Moreover, bile salt hydrolase (BSH) activity was evaluated both qualitatively and quantitatively. The results showed that none of the isolates demonstrated any haemolytic activity or histamine formation. The isolated strains were also tolerant to acidic and alkaline conditions (pH 2.5, 3.5 and 9) for 3 and 6 h, as well as osmotic (3 M NaCl) and heat (55 and 70°C) stress, but were more responsive to oxidative and bile stress. The bacterial isolates also expressed high amounts of BSH, ranging from 90 to 142 U/mg in active cells, compared to L. casei (74 U/mg), which may be useful in cholesterol reduction. All bacterial isolates were resistant to vancomycin and susceptible to amoxicillin, cloxacillin and penicillin. All isolates were also highly hydrophobic (>70%), indicating that they are not easily flushed from the intestines.

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Diversity of bile salt hydrolase activities in different lactobacilli toward human bile salts

Cited by 42 publications

References 29 publications

Bile salt hydrolase and antimicrobial activities of three bile resistant probiotics Lactobacillus plantarum strains isolated from Cameroonian artisanal fermented milk

Bile salt hydrolase and antimicrobial activities of three bile resistant probiotics Lactobacillus plantarum strains isolated from Cameroonian artisanal fermented milk

Genetic Screening of Functional Properties of Lactic Acid Bacteria in a Fermented Pearl Millet Slurry and in the Metagenome of Fermented Starchy Foods

Probiotic Properties and Bile Salt Hydrolase Activity of Some Isolated Lactic Acid Bacteria

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