In vitro evaluation of potential antimicrobial synbiotics using Lactobacillus kefiri isolated from kefir grains

Likotrafiti, Eleni; Valavani, Paraskevi; Argiriou, Anagnostis; Rhoades, Jonathan

doi:10.1016/j.idairyj.2015.01.013

Cited by 29 publications

(20 citation statements)

References 26 publications

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“…For the three LAB studied, CFS delayed the bacterial lag phase (from 5 to 12 h), and a strong inhibition of pathogen bacteria growth was observed (Figure 2a). Other authors have also reported an extension of the bacterial lag phase and lower growth rates of pathogen bacteria in the presence of the CFS from strains belonging to the Lactobacillus, Bifidobacterium, Lactococcus, Streptococcus and Bacillus genera [32,33]. In agreement with them, we hypothesized that these antimicrobial effects were mainly due to the organic acids that were produced in significant quantities (and consequent lowering of pH) as a result of the ability of LAB strains to ferment carbohydrates.…”

Section: Effects Of the Cell-free Supernatants (Cfs) From The Lab Strsupporting

confidence: 77%

“…Neutralization of the supernatants from all the LAB strains counteracted the antagonistic effects of the acid CFS against the pathogen strain, so the lag phase was similar to that of a standard growth curve and a significant increase in the growth of the pathogen was observed. Other authors have also observed that the neutralization of CFS reduced the antimicrobial activity on pathogen viability and growth, but they still observed some effects [32,33]. In our case, neutralized supernatants from the L. plantarum CLC 17 strain still exhibited some inhibition of the growth of E. coli CIAL-153, which suggested that this strain produces other antibacterial active compounds against E. coli.…”

Section: Effects Of Lab On Adherence Of Pathogen E Coli To Caco-2 Cellssupporting

confidence: 55%

“…In agreement with them, we hypothesized that these antimicrobial effects were mainly due to the organic acids that were produced in significant quantities (and consequent lowering of pH) as a result of the ability of LAB strains to ferment carbohydrates. In addition, Gram-negatives pathogens, such as E. coli, tend to be more sensitive to organic acids than to bacteriocins [33], which explains the observed strong inhibition. We confirmed that the pH of the CFS from oenological LAB strains (P. pentosaceus CIAL-86 and L. plantarum CIAL-121), and the probiotic strain (L. plantarum CLC 17), had acidic pH values of 5.25, 5.14 and 5.11, respectively.…”

Section: Effects Of the Cell-free Supernatants (Cfs) From The Lab Strmentioning

confidence: 95%

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Some Contributions to the Study of Oenological Lactic Acid Bacteria through Their Interaction with Polyphenols

et al. 2016

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Probiotic features and the ability of two oenological lactic acid bacteria strains (Pediococcus pentosaceus CIAL-86 and Lactobacillus plantarum CIAL-121) and a reference probiotic strain (Lactobacillus plantarum CLC 17) to metabolize wine polyphenols are examined. After summarizing previous results regarding their resistance to lysozyme, gastric juice and bile salts, the three strains were assessed for their ability to release phenolic metabolites after their incubation with a wine phenolic extract. Neither of the two bacteria were able to metabolize wine polyphenols, at least in the conditions used in this study, although a certain stimulatory effect on bacterial growth was observed in the presence of a wine-derived phenolic metabolite (i.e., 3,4-dihydroxyphenylacetic acid) and a wine phenolic compound (i.e., (+)-catechin). Bacteria cell-free supernatants from the three strains delayed and inhibited almost completely the growth of the pathogen E. coli CIAL-153, probably due to the presence of organic acids derived from the bacterial metabolism of carbohydrates. Lastly, the three strains showed a high percentage of adhesion to intestinal cells, and pre-incubation of Caco-2 cells with bacteria strains prior to the addition of E. coli CIAL-153 produced a notable inhibition of the adhesion of E. coli to the intestinal cells.

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Section: Effects Of the Cell-free Supernatants (Cfs) From The Lab Strsupporting

confidence: 77%

Section: Effects Of Lab On Adherence Of Pathogen E Coli To Caco-2 Cellssupporting

confidence: 55%

Section: Effects Of the Cell-free Supernatants (Cfs) From The Lab Strmentioning

confidence: 95%

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Some Contributions to the Study of Oenological Lactic Acid Bacteria through Their Interaction with Polyphenols

et al. 2016

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“…L . kefiri B6 isolated from kefir was also capable of inhibiting and inactivating L. monocytogenes when in the presence of galactooligosaccharide in vitro , however, this effect was not observed with E. coli and, in this case, further investigation of the mechanism of this inactivation is needed ( Likotrafiti et al, 2015 ). Similarly, Leite et al (2015) isolated multiple strains of L. lactis and Lb.…”

Section: Effects On the Host Gut And Gut Microbiomementioning

confidence: 99%

The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir

2016

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Kefir is a complex fermented dairy product created through the symbiotic fermentation of milk by lactic acid bacteria and yeasts contained within an exopolysaccharide and protein complex called a kefir grain. As with other fermented dairy products, kefir has been associated with a range of health benefits such as cholesterol metabolism and angiotensin-converting enzyme (ACE) inhibition, antimicrobial activity, tumor suppression, increased speed of wound healing, and modulation of the immune system including the alleviation of allergy and asthma. These reports have led to increased interest in kefir as a focus of research and as a potential probiotic-containing product. Here, we review those studies with a particular emphasis on the microbial composition and the health benefits of the product, as well as discussing the further development of kefir as an important probiotic product.

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“…Kefir has proven probiotic properties (Santos et al, 2003;Sabir et al, 2010;Zheng et al, 2013) and contains large amounts of AA, proteins, phosphorus, and calcium (Nielsen et al, 2014). Past studies indicated that feeding mice with kefir is associated with health benefits (Vinderola et al, 2005;Vinderola et al, 2006;Franco et al, 2013), possibly due to antimicrobial and antagonistic activities against pathogens, which is mainly attributed to the presence of hydrogen peroxide, peptides (bacteriocins), ethanol, carbon dioxide, diacetyl, and lactic and acetic acids (Nielsen et al, 2014;Likotrafiti et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Performance of Holstein calves fed whole milk with or without kefir

Fouladgar

Shahraki

Ghalamkari

et al. 2016

Journal of Dairy Science

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A growing body of evidence suggests health-promoting effects of kefir consumption on different nonruminant species, leading to the speculation that kefir may act as a probiotic and benefit calf performance and health. Our objectives were to determine effects of feeding kefir on performance and health of calves in the first 70d of life. Thirty 3-d-old female Holstein calves (body weight=38.2±3.1kg) were blocked by initial body weight and assigned randomly to 1 of 3 treatments (1 calf per pen; 10 pens per treatment). Kefir was added to whole milk (vol/vol) at 0:1 (control; KF0), 1:3 (KF1), or 1:1 (KF2) and fed twice per day (0800 and 1600h) from d3 through 45 and then once per day until weaning, which occurred on d50. Pre- and postweaning intake of starter, daily body weight gain, and gain-to-feed ratio exhibited no difference among treatments. Adding kefir to whole milk fed directly to calves had no effect on concentration of blood metabolites collected on d20, 40, and 70. Body length on d50 (weaning) and 70 was greater in kefir-fed calves. Kefir intake improved fecal scores and reduced days with diarrhea during the first 2wk of life. Apparent digestibility of organic matter, ether extract, crude protein, and neutral detergent fiber remained unaffected by treatment. Overall, it appears that directly feeding kefir to calves during the preweaning period did not improve the performance of calves under the conditions of the current study; however, its consumption marginally improved body length and fecal consistency in the first weeks of life, which is an important concern in intensive calf-rearing systems. Feeding kefir to neonatal calves may be a viable approach to improve the health of calves in commercial calf-rearing operations, although to validate its health-promoting effects additional research is needed to investigate its effects under different calf-rearing conditions.

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In vitro evaluation of potential antimicrobial synbiotics using Lactobacillus kefiri isolated from kefir grains

Cited by 29 publications

References 26 publications

Some Contributions to the Study of Oenological Lactic Acid Bacteria through Their Interaction with Polyphenols

Some Contributions to the Study of Oenological Lactic Acid Bacteria through Their Interaction with Polyphenols

The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir

Performance of Holstein calves fed whole milk with or without kefir

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