Evaluation of probiotic potential and anti-hyperglycemic properties of a novel Lactobacillus strain isolated from water kefir grains

Koh, Wee Yin; Uthumporn, U.; Ahmad, Rosma; Rather, Irfan A.; Park, Yong-Ha

doi:10.1007/s10068-018-0360-y

Cited by 47 publications

(21 citation statements)

References 30 publications

(43 reference statements)

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“…These grains are made of colonies of microorganisms that synthesize an exopolysaccharide matrix. Grains can be grown on a variety of substrates such as milk (Ismail et al, 2018;Luang-In et al, 2018;Sharifi et al, 2017), fruit juice (Plessas et al, 2016;Randazzo et al, 2016), cane molasses (Fiorda et al, 2017;Korukluoglu et al, 2017), and sugar (Y. T. Chen et al, 2018;Koh et al, 2018;Silva et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Stereometric characterization of kefir microbial films associated with Maytenus rigida extract

Matos

Pinto

Ramos

et al. 2020

Microscopy Res & Technique

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The aim of this study was to report the first discussion of statistical parameters and possible applications related to the surface of kefir biofilms prepared with Maytenus rigida Mart. extract through micromorphology, using atomic force microscopy (AFM). Four different samples were produced. The reference contained demerara sugar with a concentration of 40 g/L and the others had added extract whose concentrations were 0.25, 0.50, and 0.75 g/L, respectively. AFM was used to image the surface in tapping mode, on square areas of 30 μm × 30 μm. Images were studied by the MountainsMap premium commercial software. The main parameter of the surface, roughness, grew with the increase of the extract concentration up to 0.50 g/L. In addition, asymmetry and kurtosis showed that the biofilm with the best peak distribution was the one with 0.25 g/L of plant extract. The other parameters followed the main results for the surface and were observed for the depth and volume parameters. The power spectrum density spectrum confirmed the reliability of the results for the sample with 0.25 g/L. Therefore, the sample with 0.25 g/L of plant extract produced the best balance in relation to the surface properties. These results showed that the biofilm morphology and microtexture were affected by the incorporation of the plant extract and can be useful to define possible applications.

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Section: Introductionmentioning

confidence: 99%

Stereometric characterization of kefir microbial films associated with Maytenus rigida extract

Matos

Pinto

Ramos

et al. 2020

Microscopy Res & Technique

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“…Lactic acid bacteria (LAB) are major strains of microflora in Asian fermented foods such as Japanese natto, Korean makgeolli, cheonggukjang, and kimchi. They are crucially important for the unique taste and flavor of each food product [5], and fermentation by LAB offers various health benefits through formation of antioxidant, antihypertensive, anti-hyperglycemic, and antimicrobial substances [6][7][8][9]. The survival ability of probiotics in the human digestive track is one of the most important factors for the fermented food benefits.…”

Section: Introductionmentioning

confidence: 99%

Probiotic and Antioxidant Properties of Novel Lactobacillus brevis KCCM 12203P Isolated from Kimchi and Evaluation of Immune-Stimulating Activities of Its Heat-Killed Cells in RAW 264.7 Cells

Song¹,

Jang²,

Kim³

et al. 2019

Journal of Microbiology and Biotechnology

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The purpose of this study was to determine the probiotic properties of Lactobacillus brevis KCCM 12203P isolated from the Korean traditional food kimchi and to evaluate the antioxidative activity and immune-stimulating potential of its heat-killed cells to improve their bio-functional activities. Lactobacillus rhamnosus GG, which is a representative commercial probiotic, was used as a comparative sample. Regarding probiotic properties, L. brevis KCCM 12203P was resistant to 0.3% pepsin with a pH of 2.5 for 3 h and 0.3% oxgall solution for 24 h, having approximately a 99% survival rate. It also showed strong adhesion activity (6.84%) onto HT-29 cells and did not produce β-glucuronidase but produced high quantities of leucine arylamidase, valine arylamidase, β-galactosidase, and N-acetyl-βglucosaminidase. For antioxidant activity, it appeared that viable cells had higher radical scavenging activity in the 2,2-diphenyl-1-picryl-hydrazyl (DPPH) assay, while in the 2azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay, heat-killed cells had higher antioxidant activity. Additionally, L. brevis KCCM 12203P showed higher lipid oxidation inhibition ability than L. rhamnosus GG; however, there was no significant difference (p < 0.05) between heat-killed cells and control cells. Furthermore, heat-killed L. brevis KCCM 12203P activated RAW 264.7 macrophage cells without cytotoxicity at a concentration lower than 10 8 CFU/ml and promoted higher gene expression levels of inducible nitric oxide synthase, interleukin-1β, and interleukin-6 than L. rhamnosus GG. These results suggest that novel L. brevis KCCM 12203P could be used as a probiotic or applied to functional food processing and pharmaceutical fields for immunocompromised people.

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“…The complex microbiological association of kefir grains is responsible for the high numbers of metabolites that exhibit significant health-promoting effects, such as anti-microbial, antioxidant, anti-proliferative, anti-inflammatory, and anti-mutagenic activities (Rosa et al 2017;Sharifi et al 2017). Likewise, kefir grains have been considered as a significant source for the isolation of probiotics microorganisms (Bengoa et al 2018;Koh et al 2018). In this context, we used established in vitro screening protocols to select and characterize probiotic strains from a commercially available Russian kefir drink.…”

Section: Discussionmentioning

confidence: 99%

Assessment of the probiotic potential of lactic acid bacteria isolated from kefir grains: evaluation of adhesion and antiproliferative properties in in vitro experimental systems

et al. 2019

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The main objective of this study was to isolate lactic acid bacteria from kefir grains and investigate their probiotic potential. In this study, 48 bacterial strains were isolated from kefir grains, whereas 39 strains were categorized to the genus Lactobacillus. Evaluation of the probiotic potential of the isolated stains was performed, including resistance to low pH, tolerance to pepsin, pancreatin and bile salts, and antibiotic resistance. In addition, evaluation of adhesion and antiproliferative properties in in vitro experimental systems was also conducted. Strains SP2 and SP5 that displayed the best performance in the conducted in vitro tests were selected for further studies. Firstly, genotypic identification of the two strains was performed by partial 16S rRNA gene sequencing, BLAST analysis, and species-specific multiplex PCR assay. The two strains were confirmed to be Pediococcus pentosaceus SP2 and Lactobacillus paracasei SP5. Then, the adhesion properties of the two strains were examined in vitro. Both strains displayed substantial adherence capacity to HT-29 human colon cancer cells. Moreover, a significant decrease of HT-29 cell growth after treatment with viable P. pentosaceus SP2 or L. paracasei SP5 was recorded. In addition, downregulation of antiapoptotic genes and over-expression of cell cycle-related genes was recorded by real-time PCR analysis. Treatment with conditioned media of the two strains also caused significant reduction of cancer cell proliferation in a time-and concentrationdependent manner. P. pentosaceus SP2 and L. paracasei SP5 displayed the best probiotic properties that exerted substantial adherence on human colon cancer cells as well as significant anti-proliferative properties.

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Evaluation of probiotic potential and anti-hyperglycemic properties of a novel Lactobacillus strain isolated from water kefir grains

Cited by 47 publications

References 30 publications

Stereometric characterization of kefir microbial films associated with Maytenus rigida extract

Stereometric characterization of kefir microbial films associated with Maytenus rigida extract

Probiotic and Antioxidant Properties of Novel Lactobacillus brevis KCCM 12203P Isolated from Kimchi and Evaluation of Immune-Stimulating Activities of Its Heat-Killed Cells in RAW 264.7 Cells

Assessment of the probiotic potential of lactic acid bacteria isolated from kefir grains: evaluation of adhesion and antiproliferative properties in in vitro experimental systems

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