Finding out potent probiotic cultures from ayurvedic formulation Takrarishta through in-vitro probiotic characterization and principal component analysis

Chopade, Lalit R.; Paradeshi, Jayasinh S.; Amrutkar, Kalpesh P.; Chaudhari, Bhushan L.

doi:10.1016/j.lwt.2018.10.061

Cited by 12 publications

(7 citation statements)

References 41 publications

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“…All tested Lactobacillus isolates, excluding isolates 16 and 184, showed antibacterial activities against Staphylococcus aureus ATCC 25923. These results coincide with an earlier observation showing that tested potential probiotic LAB exhibited a greater inhibitory effect against S. aureus compared with other pathogens 3,39 . Overall, only three isolates (15, 449 and 675) among the 11 tested Lactobacillus isolates could inhibit both of the indicator pathogenic bacteria.…”

Section: Resultssupporting

confidence: 91%

Screening Lactobacillus strains from artisanal Turkish goatskin casing Tulum cheeses produced by nomads via molecular and in vitro probiotic characteristics

et al. 2020

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BACKGROUND Eleven Lactobacillus (L.) strains were newly isolated from traditional Turkish Tulum cheeses and were characterized regarding their potential probiotic characteristics (bile and acid tolerance, gastric and pancreatic juice tolerance, lysozyme tolerance, adhesion ability), virulence determinants (hemolytic activity, antibiotic resistance, biogenic amine production), and functional properties (antibacterial activity, β‐galactosidase activity, production of exopolysaccharides, cholesterol removal). RESULTS These isolates were identified as L. brevis, L. plantarum, L. paracasei, L. coryniformis, L. rhamnosus and L. helveticus by 16S rRNA sequencing. With regard to safety aspects, none of the tested Lactobacillus isolates showed hemolytic activity or biogenic amine production. All the Lactobacillus isolates except isolate 24 were found to be sensitive or intermediate sensitive to penicillin, which is a frequently used antibiotic. Nine Lactobacillus isolates showed antibacterial activity against Staphylococcus aureus ATCC 25923, while only isolates 15 and 449 exhibited inhibitory activity against Listeria monocytogenes ATCC 7644. All isolated strains survived, even in the presence of 10.00 g L−1 bile after 48 h, and exhibited good survival at pH 3, but only two isolates survived at pH 2. Among the strains, isolate 15 exhibited satisfactory auto‐aggregative, cell‐surface hydrophobicity features, cholesterol‐lowering activity and good acid tolerance. Isolate 15 also showed the strongest bile and simulated pancreatic juice resistance and moderate lysozyme tolerance. CONCLUSION These outcomes suggest that isolate 15, identified as a L. plantarum strain from Tulum cheese, may be a promising probiotic candidate and could be suitable for use in several fermented foods. © 2020 Society of Chemical Industry

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Section: Resultssupporting

confidence: 91%

Screening Lactobacillus strains from artisanal Turkish goatskin casing Tulum cheeses produced by nomads via molecular and in vitro probiotic characteristics

et al. 2020

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“…Some arguments were reported in considering the types of haemolytic activity that were deemed safe to develop as probiotics. For instance, Abushelaibi et al (2017) and Chopade et al (2019) did not consider their isolates that exhibited partial haemolysis or α-haemolytic properties to be further investigated for probiotic potentials. However, other studies recommended that only strain with β-haemolysis was deemed to be destructive (Argyri et al, 2013;Touret et al, 2018), as α-haemolytic bacterial strain might harbour very minimal virulence ability, and commonly found among lactobacilli from foods and dairy products (Halder et al, 2017).…”

Section: Determination Of Haemolytic Activitymentioning

confidence: 99%

Isolation and characterisation of probiotic lactic acid bacteria from Malaysian fermented fish products budu and bosou

Yaacob¹,

Huda-Faujan²,

Yasin³

et al. 2022

IFRJ

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Budu (BUM) is mainly produced in Kelantan and Terengganu, while bosou (BO) is an ethnic fermented food originated from Sabah. These fermented foods are typically consumed as condiments for flavour enhancement of meals. In the present work, lactic acid bacteria (LAB) isolated from both fermented fish products were screened in vitro for their probiotic attributes, following the FAO/WHO guidelines. The acid and bile tolerance, haemolytic, and antimicrobial activities, as well as resistance against antibiotics were examined. A total of 42 isolates were characterised by a preliminary subtractive screening method (catalase-negative and Gram-positive cocci/bacilli). Of these, 14 isolates (four isolates from BO and ten isolates from BUM) could tolerate the high acidic conditions, thus were further tested for other probiotic characteristics, and molecularly identified by 16S rRNA sequencing. These isolates demonstrated survival rates above 90 and 50% when exposed to pH as low as 2.5 and 0.3% bile salts, respectively. These isolates also did not display β-haemolytic properties, and could retard the growth of all indicator pathogens to varying degrees. Based on 16S rRNA gene sequence analysis, the BO and BUM isolates were identified as Lactobacillus plantarum and L. paracasei, respectively, with 98% similarities to the nucleotide sequences existing in the GenBank database. These findings suggested that LAB isolated from both budu and bosou could be a promising probiotic potential, hence could be further developed as medicinal agents.

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“…A prebiotic is fermented using probiotic microbes to get efficient postbiotics. In vitro studies revealed potent probiotic cultures in this medicine thus making it helpful in conditions like IBD [10]. Probiotics were isolated from this among which Lactobacillus plantarum TP5 and Kluyveromyces marxianus TP6 and TM1 were the most potent probiotics.…”

Section: Fermentationmentioning

confidence: 99%

“…Probiotics were isolated from this among which Lactobacillus plantarum TP5 and Kluyveromyces marxianus TP6 and TM1 were the most potent probiotics. Takrarishta is a commonly used medicine in a variety of GIT disorders like inflammatory bowel diseases [10].…”

Section: Fermentationmentioning

confidence: 99%

Milk and Milk Products in Ayurveda: A Review

Mana¹,

Mohanan²,

Venkatesha³

2021

The 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable

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Finding out potent probiotic cultures from ayurvedic formulation Takrarishta through in-vitro probiotic characterization and principal component analysis

Cited by 12 publications

References 41 publications

Screening Lactobacillus strains from artisanal Turkish goatskin casing Tulum cheeses produced by nomads via molecular and in vitro probiotic characteristics

Screening Lactobacillus strains from artisanal Turkish goatskin casing Tulum cheeses produced by nomads via molecular and in vitro probiotic characteristics

Isolation and characterisation of probiotic lactic acid bacteria from Malaysian fermented fish products budu and bosou

Milk and Milk Products in Ayurveda: A Review

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