Probiotic and Antioxidant Potential of the Lactobacillus Spp. Isolated from Artisanal Fermented Pickles

Akmal, Urva; Ghori, Ifra; Elasbali, Abdelbaset Mohamed; Alharbi, Bandar; Farid, Arshad; Alamri, Abdulhakeem S.; Muzammal, Muhammad; Asdaq, Syed Mohammed Basheeruddin; Naiel, Mohammed A. E.; Ghazanfar, Shakira

doi:10.3390/fermentation8070328

Cited by 16 publications

(6 citation statements)

References 57 publications

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“…Tolerance to digestive enzymes is one of the factors to be considered when assessing the potential of a probiotic strain. Pancreatin and pepsin are digestive enzymes produced in the pancreas and stomach, respectively, that help break down proteins into smaller peptides and amino acids (Akmal et al., 2022 ; Sornsenee et al., 2021 ). Resistance to these enzymes is desirable in probiotic bacteria as it allows them to survive in the acidic environment of the stomach and the proteolytic environment of the small intestine (Wendel, 2022 ).…”

Section: Resultsmentioning

confidence: 99%

“…An increase in bile salt concentration was noted to correspond with a reduction in the strain's vi- Tolerance to digestive enzymes is one of the factors to be considered when assessing the potential of a probiotic strain. Pancreatin and pepsin are digestive enzymes produced in the pancreas and stomach, respectively, that help break down proteins into smaller peptides and amino acids (Akmal et al, 2022;Sornsenee et al, 2021).…”

Section: Re Sult and Discussionmentioning

confidence: 99%

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Evaluating Enterococcus faecium9 N‐2 as a probiotic candidate from traditional village white cheese

Dikbaş,

Orman,

Alım

et al. 2023

Food Science & Nutrition

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In this study, various functional and probiotic attributes of the Enterococcus faecium 9 N‐2 strain isolated from village‐style white cheese were characterized, while also assessing its safety. To achieve this, we conducted an in vitro analysis of several key probiotic properties exhibited by the 9 N‐2 strain. Notably, this strain demonstrated robust resilience to low pH, high bile salt concentrations, lysozyme, pepsin, pancreatin, and phenol. Furthermore, this strain displayed exceptional auto‐aggregation capabilities and moderate co‐aggregation tendencies when interacting with Escherichia coli. The cell‐free supernatant derived from strain 9 N‐2 exhibited significant antimicrobial activity against the tested pathogens. The strain exhibited resistance to gentamicin, meropenem, and bacitracin, while remaining susceptible to vancomycin and various other antibiotics. Furthermore, it was found that E. faecium 9 N‐2 possessed the capacity to produce the phytase enzyme. When all the results of this study are evaluated, it is thought that 9 N‐2 strain has superior probiotic properties, and therefore it can be used as probiotic in food, medicine, and animal feed in the future. In addition, further in vivo tests should be performed to fully understand its effects and mechanisms of action and to confirm its safety and probiotic effects. Further research and clinical trials are also needed to identify new strains with potential probiotic properties.

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Section: Resultsmentioning

confidence: 99%

Section: Re Sult and Discussionmentioning

confidence: 99%

Evaluating Enterococcus faecium9 N‐2 as a probiotic candidate from traditional village white cheese

Dikbaş,

Orman,

Alım

et al. 2023

Food Science & Nutrition

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“…The antioxidant capacity of L. plantarum was assessed using the DPPH (2,2-diphenylpicrylhydrazyl) free radical scavenging method [39,40]. Brie y, a solution of 0.1 mM DPPH in ethanol was prepared.…”

Section: Antioxidant Activitymentioning

confidence: 99%

Antineoplastic with DNA fragmentation assay and anti-oxidant, anti- inflammatory with gene expression activity of Lactobacillus plantarum isolated From local Egyptian milk products

Elhalik,

Mekky,

Khedr

et al. 2024

Preprint

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Probiotic bacteria are emerging as promising biotherapeutic agents and environmentally friendly alternatives to antibiotics. They play crucial roles as antioxidants and anti-inflammatory agents, all while minimizing adverse side effects. A significant portion of lactic acid bacteria (LAB), known for their human health benefits, are derived from milk and have been utilized in biotherapeutic applications or for producing valuable metabolites (nutraceuticals). However, the specific role of milk-associated LAB in biotherapeutics remains underexplored. To address this, eight milk product samples were randomly selected from a market in Egypt, diluted, and then cultured anaerobically on MRS agar. From these samples, 16 suspected LAB isolates were obtained and underwent rapid preliminary identification. Among these isolates, the Lactobacillus plantarum strain (OQ547261.1) was identified and shown to exhibit strong antioxidant activity. This activity was evaluated using the DPPH assay at various concentrations, ranging from 1000 to 1.95 µg/mL. The results revealed that L. plantarum displayed notable antioxidant activities of 71.8% and 93.8% at concentrations of 125–1000 µg/mL, respectively. In contrast, lower concentrations of 7.81, 3.9, and 1.95 µg/mL showed activities of 45.1%, 34.2%, and 27.2%, respectively, compared to ascorbic acid (the standard reference drug). The anti-inflammatory efficacy of L. plantarum was evaluated based on its capability to prevent hemolysis induced by hypotonic conditions in a laboratory setting. At a concentration of 1000 µg/mL, L. plantarum managed to reduce hemolysis by 97.7%, nearly matching the 99.5% inhibition rate achieved by the standard drug, indomethacin, at an identical concentration. Moreover, L. plantarum exhibited high hemolytic activity at 100 µg/mL (14.3%), which decreased to 1.4% at 1000 µg/mL. Analysis using high-performance liquid chromatography (HPLC) determined the presence of polyphenolic compounds in L. plantarum, showing an abundance of phenolic acids and flavonoids. Real-time quantitative reverse transcription polymerase chain reaction (qRT-PCR) demonstrated that L. plantarum increased gene expression of the inflammatory marker TLR2 by 133%, and cellular oxidation markers SOD1 and SOD2 by 65% and 74.2%, respectively, while suppressing CRP expression by 33.3%. These results underscore L. plantarum's exceptional anti-inflammatory and antioxidant activities. Furthermore, L. plantarum induces cancer cell death through necrotic nuclear DNA fragmentation. These findings suggest that L. plantarum is not only suitable for nutraceutical production but also holds potential as a probiotic strain. Future research should focus on enhancing the capacity of this strain across various industries and fostering innovation in multiple fields.

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“…When used in the proper quantity, these chemicals offer health advantages apart from those offered by nutrients. This has given rise to a new field known as functional fermented foods (Akmal et al ., 2022; Ghosh et al ., 2022).…”

Section: Fermented Foodsmentioning

confidence: 99%

A review and comparative perspective on health benefits of probiotic and fermented foods

Ibrahim

Yeboah

Ayivi

et al. 2023

Int J of Food Sci Tech

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SummaryFermented foods such as yogurt, kefir, and sauerkraut have been part of the human diet throughout history and have gained attention in recent years due to their immense health and nutritional benefits. As a result, fermented foods are considered biofuel for the human microbiome which helps to boost the immune system. Fermented foods are those foods and beverages that are produced by employing specific microbial‐based fermentation aids such as yeasts and bacteria, particularly lactic acid bacteria (LAB). Through controlled enzymatic reactions, these microbial cultures transform food components as substrates into value‐added products promoting various healthy fermentative activities these microbes in fermented foods also produce compounds that can inhibit food spoilage and pathogenic microorganisms, thereby extending the product shelf of fermented products. Probiotics are live microbiota with beneficial health properties, prevent gastrointestinal diseases, and modulate the human microbiome. Thus, foods that are fermented by certain strains of probiotic bacteria that exhibit evidence of health benefits are referred to as probiotic fermented foods. This review describes fermented and functional foods, probiotics, and their relationship to human health. In addition, we offer our perspective on the distinct differences between probiotic and fermented foods to promote awareness for consumers and key stakeholders regarding these highly functional and nutritionally fermented food products.

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Probiotic and Antioxidant Potential of the Lactobacillus Spp. Isolated from Artisanal Fermented Pickles

Cited by 16 publications

References 57 publications

Evaluating Enterococcus faecium9 N‐2 as a probiotic candidate from traditional village white cheese

Evaluating Enterococcus faecium9 N‐2 as a probiotic candidate from traditional village white cheese

Antineoplastic with DNA fragmentation assay and anti-oxidant, anti- inflammatory with gene expression activity of Lactobacillus plantarum isolated From local Egyptian milk products

A review and comparative perspective on health benefits of probiotic and fermented foods

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