Monitoring survival of Lactobacillus casei ATCC 393 in probiotic yogurts using an efficient molecular tool

Sidira, Marianthi; Saxami, Georgia; Dimitrellou, Dimitra; Santarmaki, Valentini; Galanis, Αlex; Kourkoutas, Yiannis

doi:10.3168/jds.2012-6343

Cited by 36 publications

(40 citation statements)

References 37 publications

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“…The high survival rates of probiotic cultures observed in the present study could be attributed to the acid-resistant nature of the strains used. Similar results regarding the survival of probiotic cultures in yogurt after refrigerated storage for long time periods have been observed in other studies too [ 31 , 32 , 33 ], although a significant decline in viable counts was observed in many cases, resulting in levels below 6 log CFU/g [ 34 , 35 ].…”

Section: Resultssupporting

confidence: 88%

Molecular Detection of Two Potential Probiotic Lactobacilli Strains and Evaluation of Their Performance as Starter Adjuncts in Yogurt Production

Saxami

Papadopoulou

Chorianopoulos

et al. 2016

IJMS

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A molecular method for efficient and accurate detection and identification of two potential probiotic lactobacilli strains isolated from fermented olives, namely Lactobacillus pentosus B281 and Lb. plantarum B282, was developed in the present study. Random Amplified Polymorphic DNA (RAPD) analysis was performed, and strain specific primers were designed and applied in a multiplex polymerase chain reaction (PCR) assay. The specificity of the assay was tested and successfully confirmed in 27 and 22 lactobacilli strains for Lb. pentosus B281 and Lb. plantarum B282, respectively. Moreover, the two strains were used as starter cultures in yogurt production. Cell enumeration followed by multiplex PCR analysis demonstrated that the two strains were present in yogurt samples at levels ≥6 log CFU/g even after 35 days of storage at 4 °C. Microbiological analysis showed that lactobacilli and streptococci were present within usual levels, whereas enterobacteriaceae and yeast/mold counts were not detected as expected. Although the pH values of the novel products were slightly lower than the control ones, the yogurt containing the probiotic cultures scored similar values compared to the control in a series of sensory tests. Overall, these results demonstrated the possible use of the two strains as starter adjuncts in the production of yogurt with potential probiotic properties.

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Section: Resultssupporting

confidence: 88%

Molecular Detection of Two Potential Probiotic Lactobacilli Strains and Evaluation of Their Performance as Starter Adjuncts in Yogurt Production

Saxami

Papadopoulou

Chorianopoulos

et al. 2016

IJMS

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“…This high concentration log 10 8 CFU/mL of cells present after 63 d would likely allow a commercial probiotic pickle product to meet standards required for effective probiotic products of log 10 6 to log 10 8 CFU/mL in a food product (Sanders and Marco ), although further work would be needed with commercial products to determine consumption levels for probiotics in the products. Interestingly, this L. casei strain was previously found to survive in yogurt at concentrations greater than 6‐log CFU/mL for more than 1 mo at 4 °C (Sidira and others ), and another L. casei strain ( L. casei DN‐114 001) was found have to survive with greater than 6‐log CFU/mL in fruit juice for up to 12 wk at 4 °C (Sheehan and others ). At 14 °C LA284 had approximately a 1 log reduction during the same time (Figure , to approximately log 10 7.5CFU/mL for 63 d).…”

Section: Resultsmentioning

confidence: 93%

Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle Products

Fan

Breidt

Price

et al. 2016

Journal of Food Science

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We examined 10 lactic acid bacteria that have been previously characterized for commercial use as probiotic cultures, mostly for dairy products, including 1 Pediococcus and 9 Lactobacilli. Our objectives were to develop a rapid procedure for determining the long-term survivability of these cultures in acidified vegetable products and to identify suitable cultures for probiotic brined vegetable products. We therefore developed assays to measure acid resistance of these cultures to lactic and acetic acids, which are present in pickled vegetable products. We used relatively high acid concentrations (compared to commercial products) of 360 mM lactic acid and 420 mM acetic acid to determine acid resistance with a 1 h treatment. Growth rates were measured in a cucumber juice medium at pH 5.3, 4.2, and 3.8, at 30 °C and 0% to 2% NaCl. Significant differences in acid resistance and growth rates were found among the 10 cultures. In general, the acid resistant strains had slower growth rates than the acid sensitive strains. Based on the acid resistance data, selected cultures were tested for long-term survival in a simulated acidified refrigerated cucumber product. We found that one of the most acid resistant strains (Lactobacillus casei) could survive for up to 63 d at 4 °C without significant loss of viability at 10 CFU/mL. These data may aid in the development of commercial probiotic refrigerated pickle products.

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“…Lactobacillus casei ATCC393 is an established probiotic strain used in fermented dairy products and functional foods [32][33][34][35]. We have previously demonstrated that it exhibits anti-proliferative and pro-apoptotic effects against colon carcinoma [11].…”

Section: Discussionmentioning

confidence: 99%

Immune Responses Raised in an Experimental Colon Carcinoma Model Following Oral Administration of Lactobacillus casei

Aindelis

Tiptiri-Kourpeti

Lampri

et al. 2020

Cancers

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The role of dietary probiotic strains on host anti-cancer immune responses against experimental colon carcinoma was investigated. We have previously shown that Lactobacillus casei administration led to tumor growth suppression in an experimental colon cancer model. Here, we investigated the underlying immune mechanisms involved in this tumor-growth inhibitory effect. BALB/c mice received daily live lactobacilli per os prior to the establishment of a syngeneic subcutaneous CT26 tumor. Tumor volume, cytokine production, T cell differentiation and migration, as well as tumor cell apoptosis were examined to outline potential immunomodulatory effects following L. casei oral intake. Probiotic administration in mice resulted in a significant increase in interferon gamma (IFN-γ), Granzyme B and chemokine production in the tumor tissue as well as enhanced CD8+ T cell infiltration, accompanied by a suppression of tumor growth. Cytotoxic activity against cancer cells was enhanced in probiotic-fed compared to control mice, as evidenced by the elevation of apoptotic markers, such as cleaved caspase 3 and poly (ADP-ribose) polymerase 1 (PARP1), in tumor tissue. Oral administration of Lactobacillus casei induced potent Th1 immune responses and cytotoxic T cell infiltration in the tumor tissue of tumor-bearing mice, resulting in tumor growth inhibition. Thus, the microorganism may hold promise as a novel dietary immunoadjuvant in raising protective anti-cancer immune responses.

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Monitoring survival of Lactobacillus casei ATCC 393 in probiotic yogurts using an efficient molecular tool

Cited by 36 publications

References 37 publications

Molecular Detection of Two Potential Probiotic Lactobacilli Strains and Evaluation of Their Performance as Starter Adjuncts in Yogurt Production

Molecular Detection of Two Potential Probiotic Lactobacilli Strains and Evaluation of Their Performance as Starter Adjuncts in Yogurt Production

Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle Products

Immune Responses Raised in an Experimental Colon Carcinoma Model Following Oral Administration of Lactobacillus casei

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