Lactobacillus pentosus ABHEAU-05: An in vitro digestion resistant lactic acid bacterium isolated from a traditional fermented Mexican beverage

Escobar-Ramírez, Meyli Claudia; Jaimez-Ordaz, Judith; Escorza-Iglesias, Valeria Abril; Rodríguez-Serrano, Gabriela; Castañeda‐Ovando, Araceli; Morales-Estrada, Aurea Itzel; Felix-Reyes, Nancy; González-Olivares, Luis Guillermo

doi:10.1016/j.ram.2019.10.005

Cited by 23 publications

(19 citation statements)

References 46 publications

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“…Gastric stage of digestion reduced cell viability; however, most of isolates remained above 6 log CFU/mL after intestinal phase. Similar results were shown for L. plantarum ABHEAU-05 from tepache (a Mexican fermented pineapple drink), concluding that the ability of a microorganism to survive acidic conditions depends directly on the concentration of hydronium ions that accumulate inside the cell [36].…”

Section: Probiotic Propertiessupporting

confidence: 72%

Probiotic Properties, Prebiotic Fermentability, and GABA-Producing Capacity of Microorganisms Isolated from Mexican Milk Kefir Grains: A Clustering Evaluation for Functional Dairy Food Applications

Hurtado‐Romero

Toro-Barbosa

Gradilla‐Hernández

et al. 2021

Foods

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Isolation and functional characterization of microorganisms are relevant steps for generating starter cultures with functional properties, and more recently, those related to improving mental health. Milk kefir grains have been recently investigated as a source of health-related strains. This study focused on the evaluation of microorganisms from artisanal Mexican milk kefir grains regarding probiotic properties, in vitro fermentability with commercial prebiotics (lactulose, inulin, and citrus pectin), and γ-aminobutyric acid (GABA)-producing capacity. Microorganisms were identified belonging to genera Lactococcus, Lactobacillus, Leuconostoc, and Kluyveromyces. The probiotic properties were assessed by aggregation abilities, antimicrobial activity, antibiotic susceptibility, and resistance to in vitro gastrointestinal digestion, showing a good performance compared with commercial probiotics. Most of isolates maintained a concentration above 6 log colony forming units/mL after the intestinal phase. Specific isolates of Kluyveromyces (BIOTEC009 and BIOTEC010), Leuconostoc (BIOTEC011 and BIOTEC012), and Lactobacillus (BIOTEC014 and BIOTEC15) showed a high fermentability in media supplemented with commercial prebiotics. The capacity to produce GABA was classified as medium for L. lactis BIOTEC006, BIOTEC007, and BIOTEC008; K. lactis BIOTEC009; L. pseudomesenteroides BIOTEC012; and L. kefiri BIOTEC014, and comparable to that obtained for commercial probiotics. Finally, a multivariate approach was performed, allowing the grouping of 2–5 clusters of microorganisms that could be further considered new promising cultures for functional dairy food applications.

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Section: Probiotic Propertiessupporting

confidence: 72%

Probiotic Properties, Prebiotic Fermentability, and GABA-Producing Capacity of Microorganisms Isolated from Mexican Milk Kefir Grains: A Clustering Evaluation for Functional Dairy Food Applications

Hurtado‐Romero

Toro-Barbosa

Gradilla‐Hernández

et al. 2021

Foods

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“…Although it varies from species to species, survival under acidic conditions known as the acid‐tolerance response depends on the concentration of hydronium ions accumulated in the cell. Hydrolysis between hydrophobic amino acid bonds is the action of pepsin with certain specificity for some microorganisms, and each bacterial species' resistance against proteolytic action is related to the content of amino acids of its membrane proteins [8].…”

Section: Discussionmentioning

confidence: 99%

Strain‐dependent effectivity, and protective role against enzymes of S‐layers in Lactiplantibacillus plantarum strains

Alp

2022

J Basic Microbiol

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The present study investigated whether the surface layer (S-layer), which is known to have a varying effect from strain to strain on aggregation, adhesion ability, also has an effect on the resistance of bacteria to digestive enzymes, phenol, lysozymes. The effect of S-layers on the resistance against various enzymes, aggregation and adhesion abilities, and strain specificity were determined of eight Lactiplantibacillus plantarum strains. Strains were treated with 5 M lithium chloride (LiCl) to extract the S-layers, the presence of this layer in those microorganisms was demonstrated by polyacrylamide gel electrophoresis. Scanning electron microscopy was used to visualize the separation of the S-layer, which surrounds the microorganism, from the microorganism by the LiCl. The images were taken three times, once at the beginning, once 30 min later, and once at the end of this process, which took 2 h in total. The effect against enzymes varied depending on the strain, but it was determined that all the tested strains had a serious loss of viability against phenol in the absence of an S-layer. Lpb. plantarum DA100 showed a maximum decrease against gastrointestinal system enzymes after the LiCl (96.48 ± 0.03% before and 66.46 ± 0.01% after LiCl). Lpb. plantarum DA255 showed a significant decrease against lysozyme (99.11 ± 0.00% before and 62.80 ± 0.0% after LiCl). Removal of the S-layer greatly affected the adhesion ability of some strains, while for others there was hardly any change. The results showed that the role of the S-layer may be strain-specific, the rate of effect can vary. The primary function of S-layer proteins is thought to contribute to the adhesion ability of bacteria. There are limited studies that have reported the protective property of this layer against various enzymes, however, our results showed that S-layer could be one of the resistance strategies developed by bacteria against enzymes.

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“…These beverages are considered a source of nutrients and an essential food in southern Mexico, where its consumption is associated with traditional ceremonies, or consumed as a daily drink. It is also consumed as remedy for gastrointestinal illnesses in some localities [54,[76][77][78][79].…”

Section: Cluster Of Maize Beveragesmentioning

confidence: 99%

Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape

Ojeda-Linares

Álvarez-Ríos

Figueredo-Urbina

et al. 2021

Foods

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Mexico is one of the main regions of the world where the domestication of numerous edible plant species originated. Its cuisine is considered an Intangible Cultural Heritage of Humanity and ferments are important components but have been poorly studied. Traditional fermented foods are still diverse, but some are endangered, requiring actions to promote their preservation. Our study aimed to (1) systematize information on the diversity and cultural history of traditional Mexican fermented beverages (TMFB), (2) document their spatial distribution, and (3) identify the main research trends and topics needed for their conservation and recovery. We reviewed information and constructed a database with biocultural information about TMFB prepared and consumed in Mexico, and we analyzed the information through network approaches and mapped it. We identified 16 TMFB and 143 plant species involved in their production, species of Cactaceae, Asparagaceae, and Poaceae being the most common substrates. Microbiological research has been directed to the potential biotechnological applications of Lactobacillus, Bacillus, and Saccharomyces. We identified a major gap of research on uncommon beverages and poor attention on the cultural and technological aspects. TMFB are dynamic and heterogenous foodscapes that are valuable biocultural reservoirs. Policies should include their promotion for conservation. The main needs of research and policies are discussed.

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Lactobacillus pentosus ABHEAU-05: An in vitro digestion resistant lactic acid bacterium isolated from a traditional fermented Mexican beverage

Cited by 23 publications

References 46 publications

Probiotic Properties, Prebiotic Fermentability, and GABA-Producing Capacity of Microorganisms Isolated from Mexican Milk Kefir Grains: A Clustering Evaluation for Functional Dairy Food Applications

Probiotic Properties, Prebiotic Fermentability, and GABA-Producing Capacity of Microorganisms Isolated from Mexican Milk Kefir Grains: A Clustering Evaluation for Functional Dairy Food Applications

Strain‐dependent effectivity, and protective role against enzymes of S‐layers in Lactiplantibacillus plantarum strains

Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape

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