Evaluation of probiotic characteristics of newly isolated Lactobacillus spp.: Immune modulation and longevity

Liu, Jin; Yun, Hyun Sun; Cho, Kyu Won; Oh, Sejong; Kim, Sae Hun; Chun, Taehoon; Kim, Bongjoon; Whang, Kwang Youn

doi:10.1016/j.ijfoodmicro.2011.05.003

Cited by 152 publications

(118 citation statements)

References 23 publications

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“…Against this, the survival of our L. paraplantarum strains quickly declined in the presence of bile salts and pancreatic enzymes, stress factors that isolates of food-origin do not encounter in their natural environment. This could lead to the conclusion that food-origin strains could be less adaptable to the human gut environment, although from previous reports this correlation is not clear (Gaudana et al, 2010;Lee et al, 2011). Indeed, it seems that independent of the ecological niche from which the strains were isolated, both acid and bile resistance are species-and/or strain-dependent traits (Lo Curto et al, 2011;Mathara et al, 2008).…”

Section: Discussionmentioning

confidence: 96%

Characterisation of the exopolysaccharide (EPS)-producing Lactobacillus paraplantarum BGCG11 and its non-EPS producing derivative strains as potential probiotics

Nikolić

López

Strahinić

et al. 2012

International Journal of Food Microbiology

119

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Traditional fermented foods are the best source for the isolation of strains with specific traits to act as functional starters and to keep the biodiversity of the culture collections. Besides, these strains could be used in the formulation of foods claimed to promote health benefits, i.e. those containing probiotic microorganisms. For the rational selection of strains acting as probiotics, several in vitro tests have been proposed. In the current study, we have characterized the probiotic potential of the strain Lactobacillus paraplantarum BGCG11, isolated from a Serbian soft, white, homemade cheese, which is able to produce a "ropy" exopolysaccharide (EPS). Three novobiocin derivative strains, which have lost the ropy phenotype, were characterized as well in order to determine the putative role of the EPS in the probiotic potential. Under chemically gastrointestinal conditions, all strains were able to survive around 1-2% (10(6)-10(7)cfu/ml cultivable bacteria) only when they were included in a food matrix (1% skimmed milk). The strains were more resistant to acid conditions than to bile salts and gastric or pancreatic enzymes, which could be due to a pre-adaptation of the parental strain to acidic conditions in the cheese habitat. The ropy EPS did not improve the survival of the producing strain. On the contrary, the presence of an EPS layer surrounding the strain BGCG11 hindered its adhesion to the three epithelial intestinal cell lines tested, since the adhesion of the three non-ropy derivatives was higher than the parental one and also than that of the reference strain Lactobacillus rhamnosus GG. Aiming to propose a potential target application of these strains as probiotics, the cytokine production of peripheral blood mononuclear cells (PBMC) was analyzed. The EPS-producing L. paraplantarum BGCG11 strain showed an anti-inflammatory or immunosuppressor profile whereas the non-ropy derivative strains induced higher pro-inflammatory response. In addition, when PBMC were stimulated with increasing concentrations of the purified ropy EPS (1, 10 and 100μg/ml) the cytokine profile was similar to that obtained with the EPS-producing lactobacilli, therefore pointing to a putative role of this biopolymer in its immune response.

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Section: Discussionmentioning

confidence: 96%

Characterisation of the exopolysaccharide (EPS)-producing Lactobacillus paraplantarum BGCG11 and its non-EPS producing derivative strains as potential probiotics

Nikolić

López

Strahinić

et al. 2012

International Journal of Food Microbiology

119

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“…Moreover, probiotic can enhance IgA secretion in dairy cattle (Guillen, 2009 In the present study, the probiotic strains mixture significantly (P= 0.0001) increased the lymphocyte transformation. The effect of probiotics on lymphocyte transformation is controversial, as Lee et al (2011) demonstrated the effect of Lactobacilli treatment on splenic lymphocytes for 72 h, and assessed cell viability by using the MTT assay. The effects of the strains on lymphocyte viability varied; some Lactobacilli had no effect, while others promoted lymphocyte transformation.…”

Section: Discussionmentioning

confidence: 99%

Effect of probiotic strains mixture administration on serum interleukins concentration, lymphocyte proliferation and DNA damage in rams

Abdelrazek¹,

Yusuf²,

Ismail³

et al. 2015

J. Anim. Feed Sci.

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“…The antagonistic spectrum activity of L. rhamnosus is also very wide, including Escherichia coli, Staphylococcus aureus, Yersinia enterocolitica, Salmonella Typhimurium and Listeria monocytogenes [6] [31]. Its antimicrobial properties are probably due to the presence of bacteriocin-like proteins, stable to temperature variations and with a broad action spectrum [32] [33].…”

Section: Discussionmentioning

confidence: 99%

Probiotic Potential of Autochthone Microbiota from S&#227;o Jorge and <i>Parmigiano-Reggiano</i> Cheeses

Dias¹,

Oliveira²,

Semedo-Lemsaddek³

et al. 2014

FNS

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For a long time, ripened cheeses have been officially recognized as having human health beneficial properties. However, to date only a few studies have investigated the complex microbiota of São Jorge and Parmigiano-Reggiano cheeses in order to identify microorganisms with probiotic potential. Hence, with the purpose of analyzing the probiotic potential of autochthone bacteria from São Jorge and Parmigiano-Reggiano cheeses, lactic acid bacteria isolated from both products were isolated and their direct biotic interaction against three bacteria found in the human intestine evaluated. From a total of 225 bacterial autochthone isolates, 67 had synergetic behavior with Bifidobacterium animalis, 34 had no synergetic behavior with Shigella dysenteriae and 33 had antagonistic activity with this human pathogen. Biochemical tests were used to identify these cheese isolates with probiotic potential. Lactobacillus paracasei subsp paracasei Lactobacillus rhamnosus were found in São Jorge cheese and Lactobacillus rhamnosus, Lactobacillus buchneri and Lactobacillus curvatus in the Parmigiano cheese. Overall, initial exploratory studies with São Jorge cheese seem to show a higher number of potential probiotic agents than those found in the Parmigiano-Reggiano cheese. However, in order to better understand the functional potential of this traditional Portuguese cheese, further confirmatory studies should be pursued.

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Evaluation of probiotic characteristics of newly isolated Lactobacillus spp.: Immune modulation and longevity

Cited by 152 publications

References 23 publications

Characterisation of the exopolysaccharide (EPS)-producing Lactobacillus paraplantarum BGCG11 and its non-EPS producing derivative strains as potential probiotics

Characterisation of the exopolysaccharide (EPS)-producing Lactobacillus paraplantarum BGCG11 and its non-EPS producing derivative strains as potential probiotics

Effect of probiotic strains mixture administration on serum interleukins concentration, lymphocyte proliferation and DNA damage in rams

Probiotic Potential of Autochthone Microbiota from S&#227;o Jorge and <i>Parmigiano-Reggiano</i> Cheeses

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Evaluation of probiotic characteristics of newly isolated Lactobacillus spp.: Immune modulation and longevity

Cited by 152 publications

References 23 publications

Characterisation of the exopolysaccharide (EPS)-producing Lactobacillus paraplantarum BGCG11 and its non-EPS producing derivative strains as potential probiotics

Characterisation of the exopolysaccharide (EPS)-producing Lactobacillus paraplantarum BGCG11 and its non-EPS producing derivative strains as potential probiotics

Effect of probiotic strains mixture administration on serum interleukins concentration, lymphocyte proliferation and DNA damage in rams

Probiotic Potential of Autochthone Microbiota from S&amp;#227;o Jorge and &lt;i&gt;Parmigiano-Reggiano&lt;/i&gt; Cheeses

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Probiotic Potential of Autochthone Microbiota from São Jorge and <i>Parmigiano-Reggiano</i> Cheeses