Functional and Probiotic Attributes of an Indigenous Isolate of Lactobacillus plantarum

Abstract

BackgroundProbiotic microorganisms favorably alter the intestinal microflora balance, promote intestinal integrity and mobility, inhibit the growth of harmful bacteria and increase resistance to infection. Probiotics are increasingly used in nutraceuticals, functional foods or in microbial interference treatment. However, the effectiveness of probiotic organism is considered to be population-specific due to variation in gut microflora, food habits and specific host-microbial interactions. Most of the probiotic strains available in the market are of western or European origin, and a strong need for exploring new indigenous probiotic organisms is felt.Methods and FindingsAn indigenous isolate Lp9 identified as Lactobacillus plantarum by molecular-typing methods was studied extensively for its functional and probiotic attributes, viz., acid and bile salt tolerance, cell surface hydrophobicity, autoaggregation and Caco-2 cell-binding as well as antibacterial and antioxidative activities. Lp9 isolate could survive 2 h incubation at pH 1.5–2.0 and toxicity of 1.5–2.0% oxgall bile. Lp9 could deconjugate major bile salts like glycocholate and deoxytaurocholate, indicating its potential to cause hypocholesterolemia. The isolate exhibited cell-surface hydrophobicity of ∼37% and autoaggregation of ∼31%. Presence of putative probiotic marker genes like mucus-binding protein (mub), fibronectin-binding protein (fbp) and bile salt hydrolase (bsh) were confirmed by PCR. Presence of these genes suggested the possibility of specific interaction and colonization potential of Lp9 isolate in the gut, which was also suggested by a good adhesion ratio of 7.4±1.3% with Caco-2 cell line. The isolate demonstrated higher free radical scavenging activity than standard probiotics L. johnsonii LA1 and L. acidophilus LA7. Lp9 also exhibited antibacterial activity against E. coli, L. monocytogenes, S. typhi, S. aureus and B. cereus.ConclusionThe indigenous Lactobacillus plantarum Lp9 exhibited high resistance against low pH and bile and possessed antibacterial, antioxidative and cholesterol lowering properties with a potential for exploitation in the development of indigenous functional food or nutraceuticals.

In Vitro Study on Release of Bioactive Antimicrobial Compounds From Dairy Products by Certain Promising Probiotic Lactobacillus Strains

“…Then 1 ml of inoculums were taken from all the samples at 0 h, 1 h and 2 h and serially diluted up to 10 -7 and poured in MRS agar plates and incubated for 24-48 h at 37 °C. The colonies appeared on plates after incubation were considered as acid tolerant and bile tolerant and were counted to determine the percentage of acid and bile tolerance [8,9]. Each experiment was carried out in triplicate.…”

“…Ltd.) and 0.37g/l of CaCl2. Then the plates were sealed with parafilm and incubated anaerobically at 37 °C for 3-4 d. Bsh activity was indicated by deposition of hydrolyzed product in and around the colonies [8].…”

“…The assay plates were incubated for 6-7 h at 37 °C. The zone of inhibition was measured with the help of zone measuring scale [8]. The same experiment was repeated three times.…”

Blood Profile, Digestive Organ and Fecal Ammonia of Laying Ducks Fed by Fermented Feed

“…Nilai H/L dapat dipengaruhi oleh penambahan asam pada pakan broiler (Kaushik et al, 2009;Elagib dan Omer, 2012;Jamilah et al, 2013), stress panas lingkungan (Aengwanich et al, 2003;Thomas dan Versalovic, 2010), jenis itik (Ismoyowati et al, 2012), sistem kandang (Okeudo et al, 2003) dan ada tidaknya terinfeksi parasit darah (Opara et al, 2016). Pada ayam broiler nilai H/L 0,4 telah menunjukkan level stress (Altan et al, 2000), sedangkan nilai pada penelitian ini lebih tinggi, namun lebih rendah dari penelitian Ismoyowati et al (2012) yang menggunakan entok dan itik lokal lainnya.…”

Comparative Genomics Reveals Biomarkers to Identify Lactobacillus Species

“…Use of Lactobacillus to control canine intestinal infections is an interesting proposal [13]. Lactobacillus is an economically important organism, especially as bioactive molecules, probiotic, preservative, fermentation and maturation of the sausages, milk products [14][15][16][17][18]. The dominance of Lactobacillus species such as L. iners, L. jensenii, L. gasseri, and L. crispatus in the vaginal region acts as a barrier for invasion of pathogenic bacteria and virus.…”