Potentially probioticLimosilactobacillus reuterifrom human milk strengthens the gut barrier in T84 cells and a murine enteroid model

Abstract

Aims At conception, the infant gut barrier is immature, gradually developing with regular intake of maternal milk. This study addressed whether the barrier-strengthening effect of breast feeding might be attributable, at least in part, to autochthonous beneficial human milk bacteria. Methods and results Twelve bacterial strains from the breast milk of Pakistani mothers who underwent cesarean delivery (NPL-88, NPL-157, NPL-179, NPL-181, NPL-388 (Limosilactobacillus reuteri), NPL-76, NPL-495, NPL-504 (Limosilactobacillus fermentum), NPL-415 (Lactobacillus pentosus), NPL-412, NPL-416 (Lactiplantibacilllus plantarum) and NPL-374 (Bifidobacterium longum) were shortlisted based on their tolerance to acidic pH (2.8–4.2) and bile (0.1–0.3%). The effect of these bacteria on gut barrier function in the presence and absence of pathogens was assessed as changes in transepithelial electrical resistance (TEER) in the human T84 colonic epithelial cell line and in murine enteroid-derived monolayers (EDMs). The TEER of T84 cells monolayers rose in the presence of most of the human milk strains, being most pronounced in case of L. reuteri NPL-88 (34% within five h), exceeding the effect of the well-known probiotic L. acidophilus (20%). qRT-PCR, western blot and immunofluorescent staining associated the increase in TEER with enhanced expression of tight junction proteins. Pretreatment of murine EDMs with NPL-88 also largely prevented the ability of the pathogen, Salmonella, to decrease TEER (87 ± 1.50%; P < 0.0001, n = 4). Conclusions Human milk lactic acid bacteria are potential probiotics that can strengthen gut barrier function and protect breastfed neonates against enteric infections.

Characterization and selection of probiotic lactic acid bacteria from different dietary sources for development of functional foods

“…These strains were then tested to determine whether or not they had the ability to act as probiotics. Earlier reports reported that a pH range between 6.2 and 8.5 is most suitable for the development and screening of LAB (Anjum et al, 2023). As shown in the Table 2, a total of 60 LAB strains were isolated from the oral (10 strains) and food samples (50 strains), and then analyzed for their microscopic, macroscopic, biochemical, and contemporary in vitro probiotic characteristics before being subjected to molecular characterization.…”