<i>Pediococcus pentosaceus</i>Sn26 Inhibits IgE Production and the Occurrence of Ovalbumin-Induced Allergic Diarrhea in Mice

Masuda, Takeyuki; Kimura, Makoto; Okada, Sanae; Yasui, Hisako

doi:10.1271/bbb.90656

Cited by 27 publications

(13 citation statements)

References 34 publications

(39 reference statements)

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“…Although most probiotic strains employed commercially originate from milk-based dairy fermented foods or intestine of human and animals, more attention has been given recently to probiotic strains isolated from non-dairy fermented foods. It has been demonstrated that some LAB strains from a vegetable fermented food ameliorate allergic diseases by modulating immune responses ( Masuda et al, 2010 ). Hence, the LAB strains, L. curvatus, Ln.…”

Section: Discussionmentioning

confidence: 99%

Antagonistic Activities and Probiotic Potential of Lactic Acid Bacteria Derived From a Plant-Based Fermented Food

et al. 2018

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In this study, antagonistic activities and probiotic potential of lactic acid bacteria (LAB) derived from a plant-based fermented food, kimchi, were demonstrated. The cell free supernatants (CFS) from Lactobacillus curvatus KCCM 43119, Leuconostoc mesenteroides KCCM 43060, Weissella cibaria KCTC 3746, and W. koreensis KCCM 41517 completely inhibited the growth of foodborne pathogenic bacteria, while neutralized CFS (pH 6.5) partially inhibited the growth. The competition, exclusion, and displacement of foodborne pathogenic bacteria by the LAB strains from adhesion to HT-29 cells were investigated. The LAB strains were able to compete with, exclude, and displace the foodborne pathogenic bacteria. However, the degree of inhibition due to the adhesion was found to be a LAB strain-dependent phenomenon. The LAB strains showed high coaggregation with foodborne pathogenic bacteria, and they also exhibited high resistance to acidic condition. Except W. cibaria KCTC 3746, all LAB strains were capable of surviving in the presence of bile salts. Furthermore, while all LAB strains were resistant to chloramphenicol, kanamycin, streptomycin, gentamicin, and erythromycin, only W. cibaria KCTC 3746 and W. koreensis KCCM 41517 displayed resistance to vancomycin. These results suggest that the LAB strains derived from kimchi exerted antagonistic activities against foodborne pathogenic bacteria with probiotic potential.

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Section: Discussionmentioning

confidence: 99%

Antagonistic Activities and Probiotic Potential of Lactic Acid Bacteria Derived From a Plant-Based Fermented Food

et al. 2018

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“…Most of the probiotic bacteria used in food products to date have been of human or dairy origin as these probiotics possess the immunomodulatory effect and they are able to remain viable in the gastrointestinal tract (Masuda, Kimura, Okada, & Yasui, 2010). Thus, LAB from plant origin are expected to hold the similar beneficial properties to the high survival rate upon application in plant based foods as adjunct cultures (Martins et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of probiotic potential of lactic acid bacteria isolated from traditional Malaysian fermentedBambangan(Mangifera pajang)

Koon

Padam

et al. 2015

CyTA - Journal of Food

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Evaluation of probiotic potential of lactic acid bacteria isolated from traditional Malaysian fermented Bambangan (Mangifera pajang)Evaluación del potencial probiótico de bacterias acido-lácticas aisladas del tradicional Bambangan malasio fermentado (Mangifera pajang) This study aims to evaluate the probiotic and technological properties of lactic acid bacteria (LAB) isolated from an indigenous fermentation of Bambangan (Mangifera pajang). The LAB were evaluated for their tolerance to low pH, bile salt, antimicrobial potential, auto-aggregation ability, microbial adhesion to solvents, tolerance to high temperature and osmotic pressure. Approximately 36% of the isolated LAB strains displayed excellent survival at pH 3.0 with at least 4 log CFU/ml after 24 hours at 2.0% bile salt. A high aggregation activity (>20%) was found in most of the LAB strains. Five Lactobacillus plantarum strains showed at least 70% viability at 60°C for 10 minutes while one L. brevis and three L. plantarum strains were tolerant to 6% sodium chloride. Furthermore, the maximum β-galactosidase activity was found in four L. plantarum strains. In conclusion, these LAB strains could serve as promising probiotic candidates for the preparation of functional food products.Keywords: auto-aggregation; acid tolerance; Mangifera pajang; probiotic potential El objetivo de este estudio es evaluar las propiedades probióticas y tecnológicas de las bacterias ácido-lácticas (BAL) aisladas de una fermentación indígena de Bambangan (Mangifera pajang). Las BAL fueron evaluadas por su bajo nivel de pH, sales biliares, potencial antimicrobiano, habilidad de auto-agregación, adhesión microbiana a los solventes, tolerancia a las altas temperaturas y presión osmótica. Un valor aproximado de 36% de las cepas de BAL aisladas mostraron una excelente supervivencia a pH 3,0 con al menos 4 log CFU/ml después de 24 horas a 2,0% de sales biliares. Se encontró un alto nivel de actividad de agregación (>20%) en la mayoría de las cepas de BAL. Cinco cepas de Lactobacillus plantarum mostraron al menos un 70% de viabilidad a 60°C durante 10 minutos mientras que una cepa de L. brevis y tres de L. plantarum resultaron tolerantes en un 6% al cloruro de sodio. Además, la máxima actividad de β-galactosidasa se encontró en cuatro cepas de L. plantarum. En conclusión, estas cepas de BAL podrían servir como prometedoras candidatas probióticas para la preparación de productos alimentarios funcionales.

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“…Also L. plantarum IB2, isolated from inziangsang is the producer of a bacteriocin against Staphylococcus aureus S1. LAB strains isolated from fermented vegetable pickles have been found to be effective against type-I allergies, by increasing the production of Th1/Th2 balance and reducing the production of IgE [33]. These studies suggest that LAB strains isolated from various fermented vegetable products can serve as a good alternative for the supply of health-benefiting probiotics.…”

Section: Fermented Vegetables As a Source Of Probioticsmentioning

confidence: 86%

“…Besides the cell wall is solid and resistant enough to allow the bacterial adaptation to the harsh environmental conditions of the plant matrices such as high osmotic pressure, poor nutrient profile, presence of antimicrobial compounds, etc. [33].…”

Section: Shelf Life Of Probiotics In Fermented Vegetablesmentioning

confidence: 99%

Fermented Vegetables, a Rich Repository of Beneficial Probiotics-A Review

Mir¹,

Raja²,

Fa³

2018

Ferment Technol

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Fermentation is an old age biotechnological technique for preservation of vegetables, which has paved pathway towards nutritional and functional value of the foods. It not only preserves food for long period of time but also increases functional, nutritional and sensory features of food commodities. Fermentation is the outcome of the the microbes which grow in the food commodity with the passage of time. Leuconostoc mesenteroides and related LAB, including Weissella and other Leuconostoc spp. are important in the initiation of the fermentation of many vegetables. Fermented foods are supposed to be rich in the health beneficial probiotics. Fermented vegetables are low-calories foods as they contain considerably lower quantities of sugars compared to their raw counter parts. They are source of dietary fibre, which impedes the assimilation of fats and regulates peristalsis in the intestines and valuable source of vitamin C, B group vitamins, phenolics and many other nutrients.

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Pediococcus pentosaceusSn26 Inhibits IgE Production and the Occurrence of Ovalbumin-Induced Allergic Diarrhea in Mice

Cited by 27 publications

References 34 publications

Antagonistic Activities and Probiotic Potential of Lactic Acid Bacteria Derived From a Plant-Based Fermented Food

Antagonistic Activities and Probiotic Potential of Lactic Acid Bacteria Derived From a Plant-Based Fermented Food

Evaluation of probiotic potential of lactic acid bacteria isolated from traditional Malaysian fermentedBambangan(Mangifera pajang)

Fermented Vegetables, a Rich Repository of Beneficial Probiotics-A Review

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