Identification of novel anti-inflammatory probiotic strains isolated from pulque

Abstract

Probiotics are live microorganisms which when administered in adequate amounts, confer health benefits on the host. Their use is more and more widespread for both prevention and treatment of diseases, including traveler’s diarrhea and inflammatory bowel diseases (IBDs). In this work, we isolated and characterized novel candidate probiotic strains from pulque (xaxtle), a traditional Mexican alcoholic fermented beverage. A total of 14 strains were obtained from xaxtle samples isolated from three different Mexican regions. Species identification was performed by biochemical methods and 16S rRNA gene targeted PCR. The isolates belonged to the Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus brevis, and Lactobacillus composti phylogenetic groups, with L. brevis being the most dominant group. Bacteria were tested for lysozyme, low pH, and bile acid resistance. Moreover, the strains were tested for adherence to human intestinal epithelial cells and screened for their immunomodulatory properties using a cellular model. Selected bacterial strains with anti-inflammatory properties were then tested in vivo in a dinitro-benzene sulfonic acid (DNBS)-induced chronic colitis mouse model, and weight loss, gut permeability, and cytokine profiles were measured as readouts of inflammation. One of the selected strains, Lactobacillus sanfranciscensis LBH1068, improved mice health as observed by a reduction of weight loss, significant decreases in gut permeability, and cytokine modulation. Altogether, our results highlighted the potential of lactobacilli isolated from pulque and in particular the strain L. sanfranciscensis LBH1068 as a novel probiotic to treat IBD.

Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects

“…Antimicrobial activity against pathogenic bacteria such as enteropathogenic Escherichia coli, Salmonella enterica serovar Typhimurium, S. enterica serovar Typhi and Listeria monocytogenes (Castro-Rodríguez et al, 2015; González-Vázquez et al, 2015; Giles-Gómez et al, 2016; Torres-Maravilla et al, 2016). …”

“…He reported in the Boletin de la Sociedad de Geografía y Estadística , the isolation of Termobacterium mobile by Paul Lindner in 1924 (Weir, 2016), among others. Pulque 's microbiology, the isolation of strains, and more recently, its individual probiotic characterization, is probably the main research trend (Torres-Rodríguez et al, 2014; Castro-Rodríguez et al, 2015; González-Vázquez et al, 2015; Giles-Gómez et al, 2016; Torres-Maravilla et al, 2016). An additional research subject deals with the effect of pulque in the Mexican diet.…”

“…Emerging research on the microbiology of pulque focuses on the isolation and in vitro as in vivo assessment of probiotic LAB with promising capabilities (Castro-Rodríguez et al, 2015; González-Vázquez et al, 2015; Giles-Gómez et al, 2016; Reyes-Naya et al, 2016; Torres-Maravilla et al, 2016; Table 4). …”

Influence of fermentation by different microflora consortia on pulque and pulque bread properties

“…Pulque microflora have been described as containing mainly Lactobacillus spp., S. cerevisiae , Z. mobilis , and L. mesenteroides . Some other specific strains have also been isolated from this medium, such as Kluyveromyces marxianus , L. mesenteroides , and Leuconostoc kimchi .…”

“…Pulque consumption was proved to have many health benefits, such as reduced risk of low ferritin and hemoglobin values in Mexican women. Moreover, it was described as a good source of ascorbic acid, thiamin, riboflavin, iron, and of anti‐infective and anti‐inflammatory probiotics . The probiotic effect is ensured by significant lactic acid bacteria content, which ranges from 7.7 to 11.3 log CFU mL −1 .…”