Potential probiotics and postbiotic characteristics including immunomodulatory effects of lactic acid bacteria isolated from traditional yogurt-like products

Tarique, Mohammad; Abdalla, Abdelmoneim; Masad, Razan J.; Al-Sbiei, Ashraf; Kizhakkayil, Jaleel; Osaili, Tariq; Olaimat, Amin N.; Liu, Shao-Quan; Fernández-Cabezudo, Maria J.; al-Ramadi, Basel K.; Ayyash, Mutamed

doi:10.1016/j.lwt.2022.113207

Cited by 41 publications

(33 citation statements)

References 32 publications

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“…In general, the tolerance to sodium taurocholate was higher than that of bile salts. These results were similar to studies with strains isolated from dairy products, with LAB strains showing lower tolerance to cholic acid, and ox gall than taurocholic acid [ 23 , 40 ].…”

Section: Resultssupporting

confidence: 88%

“…Adequate bacterial activity during gastrointestinal transport is a prerequisite for the health benefits of probiotics entering the human body [ 36 ]. Tolerance to gastrointestinal conditions (low pH, digestive enzymes, bile salts) is essential for probiotic activity [ 23 , 37 ]. Accordingly, 11 strains that survived in both gastric juice and intestinal juices were selected for further analysis of their potential probiotic properties.…”

Section: Resultsmentioning

confidence: 99%

“…Bile tolerance of the isolated strains was tested against bile salt (0.3% and 1%) and sodium taurocholate (1%), according to Tarique et al [ 23 ]. The absorbance was measured at 620 nm at 0, 3, and 6 h. The percentage of bile tolerance was estimated using the following equation:

where A control represents the absorbance of the bacterial growth in MRS broth alone, and A bile indicates the absorbance of bacterial growth in MRS broth supplemented with bile salt.…”

Section: Methodsmentioning

confidence: 99%

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Probiotic Properties Including the Antioxidant and Hypoglycemic Ability of Lactic Acid Bacteria from Fermented Grains of Chinese Baijiu

Fan

Xue

Bai

et al. 2022

Foods

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In this study, lactic acid bacteria (LAB) strains were isolated from fermented grains of traditional Chinese Baijiu, and their probiotic properties were characterized. Eleven out of 29 LAB strains showed good tolerance to the gastrointestinal tract and bile salts. The surface characteristics (auto-aggregation, co-aggregation, hydrophobicity), safety (hemolytic and antibiotic sensitivity), antibacterial activity against three foodborne pathogens, and antioxidant and hypoglycemic properties of the 11 LAB strains were investigated. Principal component analysis (PCA) was used to comprehensively evaluate LAB strains and their probiotic properties. It was found that Weissella cibaria (OP288150), Pediococcus acidilactici (OP288151), Pediococcus pentosaceus (OP288154), Pediococcus pentosaceus (OP288156) and Levilactobacillus brevis (OP288158) showed high probiotic properties, with potential for commercial development. The results also demonstrated that fermented grains of Chinese Baijiu can be used as a source of high-quality probiotics.

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Section: Resultssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 99%

where A control represents the absorbance of the bacterial growth in MRS broth alone, and A bile indicates the absorbance of bacterial growth in MRS broth supplemented with bile salt.…”

Section: Methodsmentioning

confidence: 99%

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Probiotic Properties Including the Antioxidant and Hypoglycemic Ability of Lactic Acid Bacteria from Fermented Grains of Chinese Baijiu

Fan

Xue

Bai

et al. 2022

Foods

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“…The resistance of the selected yeast isolates to antibiotics (2-μg clindamycin (CLI), 10-μg ampicillin (AMP), 25-μg trimethoprim-sulfamethoxazole (SXT), 10-μg penicillin (PEN), 30-μg vancomycin (VA) and 15-μg erythromycin (E) (Oxoid; Hampshire, UK)) was evaluated using the YPD agar. This methodology was adapted from Tarique et al [ 35 ]. The interpretative zones of resistant (R), moderately susceptible (MS) and susceptible (S) were defined according to the method described in [ 36 ].…”

Section: Methodsmentioning

confidence: 99%

In Vitro Characterization and Identification of Potential Probiotic Yeasts Isolated from Fermented Dairy and Non-Dairy Food Products

Alkalbani

Osaili

Al‐Nabulsi

et al. 2022

JoF

Self Cite

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This study is about the isolation of yeast from fermented dairy and non-dairy products as well as the characterization of their survival in in vitro digestion conditions and tolerance to bile salts. Promising strains were selected to further investigate their probiotic properties, including cell surface properties (autoaggregation, hydrophobicity and coaggregation), physiological properties (adhesion to the HT-29 cell line and cholesterol lowering), antimicrobial activities, bile salt hydrolysis, exopolysaccharide (EPS) producing capability, heat resistance and resistance to six antibiotics. The selected yeast isolates demonstrated remarkable survivability in an acidic environment. The reduction caused by in vitro digestion conditions ranged from 0.7 to 2.1 Log10. Bile salt tolerance increased with the extension in the incubation period, which ranged from 69.2% to 91.1% after 24 h. The ability of the 12 selected isolates to remove cholesterol varied from 41.6% to 96.5%, and all yeast strains exhibited a capability to hydrolyse screened bile salts. All the selected isolates exhibited heat resistance, hydrophobicity, strong coaggregation, autoaggregation after 24 h, robust antimicrobial activity and EPS production. The ability to adhere to the HT-29 cell line was within an average of 6.3 Log10 CFU/mL after 2 h. Based on ITS/5.8S ribosomal DNA sequencing, 12 yeast isolates were identified as 1 strain for each Candida albicans and Saccharomyces cerevisiae and 10 strains for Pichia kudriavzevii.

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“…S. Thermophilus was found to be most sensitive to it. Hydrophobicity or the ability of the probiotic cells to adhere to hydrocarbons less for the lactic acid bacteria as compared to other probiotics (Tarique et al 2022). The lack of scientific proof for the benefits of probiotics and some associated harmful effects reduces its application in product formulation (Pohjanheimo & Sandell 2009).…”

Section: Challenges Interfering With the Present Scopementioning

confidence: 99%

Probiotics media: significance, challenges, and future perspective - a mini review

Kumar

Naik

Kumar

et al. 2022

Food Prod Process and Nutr

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The health benefits associated with probiotics have increased their application in pharmaceutical formulations and functional food development. High production of probiotic biomass requires a cost-effective production method and nutrient media optimization. The biomass production of probiotics can be enhanced by optimizing growth parameters such as substrate, pH, incubation time, etc. For economical industrial production of probiotic biomass, it is required to design a new medium with low cost. Wastes from the food industries are promising components for the development of the low-cost medium. Industrial wastes such as cheese whey and corn steep liquor are excellent examples of reliable sources of nitrogen for the biomass production of probiotic bacteria. The increased yield of biomass reduced the cost of production. This review focuses on the importance of probiotic media for biomass production and its challenges. Graphical Abstract

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Potential probiotics and postbiotic characteristics including immunomodulatory effects of lactic acid bacteria isolated from traditional yogurt-like products

Cited by 41 publications

References 32 publications

Probiotic Properties Including the Antioxidant and Hypoglycemic Ability of Lactic Acid Bacteria from Fermented Grains of Chinese Baijiu

Probiotic Properties Including the Antioxidant and Hypoglycemic Ability of Lactic Acid Bacteria from Fermented Grains of Chinese Baijiu

In Vitro Characterization and Identification of Potential Probiotic Yeasts Isolated from Fermented Dairy and Non-Dairy Food Products

Probiotics media: significance, challenges, and future perspective - a mini review

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