Isolation and in-vitro probiotic characterization of fructophilic lactic acid bacteria from Chinese fruits and flowers

Sakandar, Hafiz Arbab; Kubow, Stan; Sadiq, Faizan Ahmed

doi:10.1016/j.lwt.2019.01.038

Cited by 47 publications

(39 citation statements)

References 30 publications

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“…Autoaggregation is a probiotic characteristic that pertains to the entrapment of bacteria in an aggregated form, which allows for the stability of microbial strains in the gastrointestinal tract (GIT), resulting from lesser exposure to inhospitable intestinal conditions [35]. After 24 h of incubation, B. amyloliquefaciens HTI-19 and B. subtilis HTI-23 showed autoaggregation abilities of 84.13% and 57.51%, respectively (Table 4).…”

Section: Cell Adhesion Activity Of Bacillus Speciesmentioning

confidence: 99%

Probiotic Properties of Bacillus Strains Isolated from Stingless Bee (Heterotrigona itama) Honey Collected across Malaysia

Amin

Sabri

Ismail

et al. 2019

IJERPH

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This study aimed to isolate, identify, and evaluate the probiotic properties of Bacillus species from honey of the stingless bee Heterotrigona itama. Bacillus spp. were isolated from five different H. itama meliponicultures, and the isolates were characterized through Gram-staining and a catalase test. Tolerance to acidic conditions and bile salt (0.3%), hydrophobicity, and autoaggregation tests were performed to assess the probiotic properties of the selected isolates, B. amyloliquefaciens HTI-19 and B. subtilis HTI-23. Both Bacillus isolates exhibited excellent antimicrobial activity against both Gram-positive and Gram-negative bacteria and possessed significantly high survival rates in 0.3% bile solution for 3 h. Their survival rates in acidic conditions were also comparable to a commercial probiotic strain, Lactobacillus rhamnosus GG. Interestingly, the hydrophobicity and autoaggregation percentage showed no significant difference from L. rhamnosus GG, a commercial probiotic strain. The results from this study suggest that B. amyloliquefaciens HTI-19 and B. subtilis HTI-23 isolated from stingless bee honey have considerably good probiotic properties. Therefore, more studies should be done to investigate the effects of these bacteria cultures on gastrointestinal health.

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Section: Cell Adhesion Activity Of Bacillus Speciesmentioning

confidence: 99%

Probiotic Properties of Bacillus Strains Isolated from Stingless Bee (Heterotrigona itama) Honey Collected across Malaysia

Amin

Sabri

Ismail

et al. 2019

IJERPH

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“…Therefore, screening of new Lactobacillus strains endowed with such beneficial attributes is more than timely. Related to that, there is an increasing interest in unconventional sources such as traditional foods, which are steadily reported for their richness in Lactobacillus with probiotic and bio-preservative features [ 28 , 29 , 30 ].…”

Section: Introductionmentioning

confidence: 99%

Clusters of Lactobacillus Strains from Vegetal Origins Are Associated with Beneficial Functions: Experimental Data and Statistical Interpretations

Barache

Belguesmia

Ladjouzi

et al. 2020

Foods

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Nine strains of Lactiplantibacillus plantarum and one strain of Lacticaseibacillus paracasei that were recently isolated from prickly pears, fresh figs and blackberries, which are traditionally and largely consumed fruits in Kabylia (north of Algeria), were studied here for their antagonism and antioxidant properties as well as for production of exopolysaccharides. With respect to their inhibitory properties, these strains were tested against three food representative pathogens including Escherichia coli ATCC 8739, Staphylococcus aureus 2S6 and Listeria monocytogenes 162. The antagonism of these pathogens was attributable to lactic acid production, present in the cell free supernatant, at concentrations ranging from 9 to 16.74 g/L. The anti-adhesive properties observed on polystyrene or eukaryotic Caco-2 cells were exerted in a strain dependent-manner. Indeed, the scores obtained ranged from 27% to 75% for S. aureus 2S6, 54% to 95% for L. monocytogenes 162, and 50% to 97% for E. coli ATCC 8739. The co-aggregation of these Lactobacillus strains with the aforementioned target bacteria appeared to be exerted in a strain-dependent manner, with noticeably the upmost rate for Lb. paracasei FB1 on S. aureus 2S6. Interestingly, these novel Lactobacillus strains were able to produce a large amount (315.55 to 483.22 mg/L) of exopolysaccharides, and showed a significant scavenging activity on the 2,2-di-phényl-2-picrylhydrazyle (DPPH) synthetic free radical with rates of 51% to 56%. Of note, the highest antioxidant activity was observed for Lb. paracasei FB1 using the culture supernatants, intact cells or the intracellular extract. The statistical analysis of these data using the principal component analysis (ACP) enabled us to establish three distinct clusters with potential applications as bioprotective and/or probiotic agents, following further evaluation.

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“…The Fructobacillus bacteria are found in fructose‐rich niches such as flowers, fruits and fermented foods (Endo and Okada ; Verón et al ; Sakandar et al ). All Fructobacillus bacteria ferment glucose; however, fructose is fermented faster than glucose and they also survive in relatively higher fructose concentration (~40%, w/v; Endo et al ).…”

Section: Introductionmentioning

confidence: 99%

“…Although the taxonomic characteristics of genus Fructobacillus were well documented, the health‐promoting probiotic potential and commercial applicability are the least explored area. Recently, Sakandar et al () advocated usefulness of two strains of Fructobacillus fructosus for their use in food for human consumption.…”

Section: Introductionmentioning

confidence: 99%

Functional characterization and in vitro screening of Fructobacillus fructosus MCC 3996 isolated from Butea monosperma flower for probiotic potential

Patil

Jadhav²,

Patil³

2020

Lett Appl Microbiol

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The fructophilic bacterium Fructobacillus fructosus MCC 3996 described in the present investigation was isolated from the nectar of Butea monosperma flower and evaluated in vitro for the manifestation of probiotic features. The strain utilizes fructose faster than glucose and is capable to grow in the range of 1–35% fructose concentration (optimum 5% w/v) and thus denotes its fructophilic nature. In vitro assessments of the strain have examined for the endurance in acidic environment/gastric juice, the better auto‐aggregation ability even in the presence of hydrolytic enzymes, co‐aggregation with pathogenic bacteria, hydrophobicity properties and no haemolytic activity to elucidate its feasible probiotic use. The significant antagonistic activity against several detrimental bacteria, despite lacking the bacteriocin secretion, is an astonishing feature. Owing to the indigenous origin of the isolate, it could be used as a probiotic, starter culture, and/or the active ingredient of food formulation may contribute to improve the desirable fermentation, long‐term storage and nutritional benefits of foods especially rich in fructose. Significance and Impact of the Study This study provided in vitro evidence that Fructobacillus fructosus MCC 3996 have endurance in acidic gastric juice, better co‐aggregation, auto‐aggregation properties, splendid antagonistic activities against several bacteria involved in food spoilage/human infections, pertinent antibiotic susceptibility profile and no haemolytic activity. Also, F. fructosus have the capability to survive in the appreciable amount of fructose, and this advocates that the strain could be used as starter culture and/or the active ingredient of fructose‐rich foods. The current in vitro study provided a strong basis for further in vivo research to identify the health beneficial characteristics of F. fructosus and its potential could be effectively utilized as health‐boosting ingredient in food and pharmaceutical industries.

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Isolation and in-vitro probiotic characterization of fructophilic lactic acid bacteria from Chinese fruits and flowers

Cited by 47 publications

References 30 publications

Probiotic Properties of Bacillus Strains Isolated from Stingless Bee (Heterotrigona itama) Honey Collected across Malaysia

Probiotic Properties of Bacillus Strains Isolated from Stingless Bee (Heterotrigona itama) Honey Collected across Malaysia

Clusters of Lactobacillus Strains from Vegetal Origins Are Associated with Beneficial Functions: Experimental Data and Statistical Interpretations

Functional characterization and in vitro screening of Fructobacillus fructosus MCC 3996 isolated from Butea monosperma flower for probiotic potential

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