Isolation, characterization and evaluation of the probiotic potential of a novel Lactobacillus strain isolated from Feta-type cheese

Plessas, Stavros; Nouska, Chrysanthi; Karapetsas, Athanasios; Kazakos, Stavros; Alexopoulos, Athanasios; Mantzourani, Ioanna; Chondrou, Pelagia; Fournomiti, Maria; Galanis, Αlex; Bezirtzoglou, Eugenia

doi:10.1016/j.foodchem.2017.01.052

Cited by 110 publications

(93 citation statements)

References 37 publications

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“…The viability of L. paraplantarum BT‐11 was higher than previous report on L. paraplantarum (Tulini et al, ). Plessas et al () also reported similar viability of lactobacilli strains isolated from cheese in gastric fluid. In the present study, L. paraplantarum isolated from raw buffalo milk showed higher survival rate (93.75%) in SIF with only 0.56 Log CFU/ml reduction ( p ˂ 0.05).…”

Section: Resultsmentioning

confidence: 71%

“…Lactobacilli use F0F1‐ATPase mechanism to protect themselves under acidic conditions (Corcoran, Stanton, Fitzgerald, & Ross, ). Studies show that LAB survival in pH ranging from 2 to 4 is good criterion for selection of potential probiotic bacteria (Argyri et al, ; Plessas et al, ). Ren et al () also reported high survival (8–9 Log CFU/ml) for Lactobacillus strains isolated from fermented food and human intestine at pH 2 and 3 even after 3 hr of exposure.…”

Section: Resultsmentioning

confidence: 99%

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Probiotic potential of Lactobacillus paraplantarum BT‐11 isolated from raw buffalo ( Bubalus bubalis ) milk and characterization of bacteriocin‐like inhibitory substance produced

Kalhoro

Visessanguan

Nguyen

et al. 2019

J Food Process Preserv

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This study aimed to isolate bacteriocin‐like inhibitory substance (BLIS) producing strains from raw buffalo milk and characterize their probiotic and antimicrobial potential. The BT‐11 isolate was identified through 16S rDNA gene sequencing and recA gene amplification as Lactobacillus paraplantarum. The BT‐11 strain survived in low pH (2, 3) and bile (0.5, 1, and 2%) for 3 hr of incubation. The strain exhibited adhesion to Caco‐2 cells (69.85%), auto‐aggregation (89.74%), and hydrophobicity (81.76%). The BLIS produced by BT‐11 showed antibacterial activity against indicator bacteria including multidrug‐resistant pathogens. Time–kill kinetic analysis revealed the reduction in the growth of Staphylococcus aureus and Salmonella typhimurium (>3 Log CFU/ml) in time‐dependent manner. BLIS showed biopreservative effect in meat contaminated with Listeria monocytogenes. The results concluded that L. paraplantarum BT‐11 is potential probiotic strain with potential to produce BLISs. Practical applications Raw buffalo milk represents excellent source of unexplored potential probiotics with antimicrobial characteristics. In this study, the Lactobacillus paraplantarum BT‐11 was isolated from raw buffalo milk and its probiotic potential and bacteriocin‐like inhibitory substance (BLIS) was characterized. The results demonstrated that L. paraplantarum BT‐11 is promising potential probiotic. The BLIS produced by L. paraplantarum BT‐11 showed antagonistic activity against pathogens including multidrug‐resistant foodborne bacteria. BLIS also showed biopreservative potential in meat against Listeria monocytogenes. L. paraplantarum and its antimicrobial compound can be used as bio preservative agent in food safety applications.

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Section: Resultsmentioning

confidence: 71%

Section: Resultsmentioning

confidence: 99%

Probiotic potential of Lactobacillus paraplantarum BT‐11 isolated from raw buffalo ( Bubalus bubalis ) milk and characterization of bacteriocin‐like inhibitory substance produced

Kalhoro

Visessanguan

Nguyen

et al. 2019

J Food Process Preserv

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show abstract

“…In a similar study, Prado et al (2015) reported the presence of >70% residual glucose and fructose after 10 h of fermentation. Mousavi et al (2011) reported that the Lactobacillus- associated metabolism of carbohydrates varies across strains and depends on the substrate and the duration of fermentation. Those authors found high levels of residual sugars in pomegranate juice even after 3 days of fermentation by Lactobacillus strains.…”

Section: Resultsmentioning

confidence: 99%

“…Sugars and organic acids were quantified by high-performance liquid chromatography as previously described (Miguel et al, 2012; Plessas et al, 2017) and identified according to the retention time and standard curves of the corresponding standards (Sigma-Aldrich). Samples collected at 0 h were used as controls.…”

Section: Methodsmentioning

confidence: 99%

“…Probiotic bacteria are used as nutritional supplements in functional foods, which are easily digestible. Lactic acid bacteria (LAB) are most commonly used for these purposes (Plessas et al, 2017), and of these, members of the Lactobacillus and Bifidobacterium genera are predominantly associated with food fermentation (Plessas et al, 2017; Giri et al, 2018). LAB and other starter cultures transform the biochemical and organoleptic characteristics of substrates, produce various metabolites, and enrich beverages/foods with micronutrients such as minerals, vitamins, amino acids, probiotics, prebiotics, and digestive enzymes (Ray et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage

et al. 2018

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Coconut water (CW) is a clear, nutritive liquid found as the coconut endosperm of green coconuts such as Cocos nucifera L., and its widespread consumption owes to its unique composition of sugars, minerals, vitamins, enzymes, and hormones. Probiotic fermentation of CW may facilitate the development of an improved functional beverage with probiotic benefits; therefore, we aimed to produce a fermented CW beverage using the potential probiotic Lactobacillus casei L4. CW was fermented with L. casei L4 for 48 h at 35°C, and the pH, organic acid-production rate, antioxidant activity, antibacterial activity, sugar, mineral, vitamin B12 levels, and total viable bacteria counts were investigated at 24 and 48 h. We demonstrated that the fermentation of CW with probiotic lactobacilli increased the cell viability count. Vitamin B12 production was highest in the extracellular environment at 48 h (11.47 μg/mL), while the total phenolic content was significantly (p < 0.05) higher in the fermented CW at 48 h (72.1 μg/mL gallic acid equivalents) than observed with the other investigated groups or time points. The fermented materials exhibited the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical-scavenging activities at 48 h (58.4 and 69.2%, respectively). The levels of most minerals remained unchanged in the fermented CW, except for calcium, manganese, phosphorus, and sodium. Furthermore, the culture supernatant from fermented CW inhibited the growth of foodborne pathogens such as Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, and Salmonella typhi, although the degree of inhibition varied between the species. Moreover, adding 15% honey and artificial coconut flavor to the fermented CW resulted in a better-tasting product, as demonstrated by a sensory-evaluation test. The obtained results indicated that the CW product fermented by L. casei L4 may be used as a novel functional beverage containing both electrolytes and probiotics, and can serve as a good vehicle for preparing a wider range of novel products.

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Drug‐Loaded Mucoadhesive Patch with Active Delivery and Controlled Releasing Ability

Kim

Bang

Park

2022

Advanced Intelligent Systems

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Herein, a mucoadhesive patch for gastrointestinal tracts with active delivery, hyperthermia, and controlled drug release function using a magnetically actuated capsule is proposed to overcome the drug delivery and efficiency challenges of wireless structures. The proposed patch has excellent adhesion to the gastrointestinal tract and contains anticancer drug doxorubicin and magnetic nanoparticles. This enables hyperthermia and the controlled release of the loaded drug under an alternating magnetic field (AMF). In addition, it can be delivered to multiple intestinal target lesions using a magnetically actuated capsule. Characteristic analyses of the proposed patch are performed, such as morphology, adhesion force measurement with intestine, temperature change under an AMF, and drug release. The feasibility of the patch delivery into the gastrointestinal tract is verified through locomotion performance tests and ex vivo patch delivery experiments using a magnetically actuated capsule. Finally, through an in vitro therapeutic effect test, the death of tumor cells using the proposed patch is confirmed. As a result, the possibility that the multiple mucoadhesive patches can be delivered to target lesions in a digestive tract through a magnetically actuated capsule and can treat the lesions through hyperthermia and active drug release using an AMF stimulation is verified.

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Isolation, characterization and evaluation of the probiotic potential of a novel Lactobacillus strain isolated from Feta-type cheese

Cited by 110 publications

References 37 publications

Probiotic potential of Lactobacillus paraplantarum BT‐11 isolated from raw buffalo ( Bubalus bubalis ) milk and characterization of bacteriocin‐like inhibitory substance produced

Probiotic potential of Lactobacillus paraplantarum BT‐11 isolated from raw buffalo ( Bubalus bubalis ) milk and characterization of bacteriocin‐like inhibitory substance produced

Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage

Drug‐Loaded Mucoadhesive Patch with Active Delivery and Controlled Releasing Ability

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