Probiotic Characterization of Lactic Acid Bacteria Isolated From Local Fermented Vegetables (Makdoos)

Mahasneh, Adel M.; Mahasneh, Sari A.

doi:10.20546/ijcmas.2017.602.187

Cited by 8 publications

(5 citation statements)

References 42 publications

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“…The identified E. coli was the same as isolated previously (Miri et al, 2017). However, the identified isolates of lactobacilli were similar to the isolates extracted earlier (Rauta et al, 2013).…”

Section: Discussionsupporting

confidence: 71%

“…Molecular identification of bacterial isolates was done using PCR primers targeting the eae gene specific for pathogenic E. coli, F (5'-TCAATGCAGTTCCGTTATCAGTT-3') and R (5'-GTAAAGTCCGTTACCCCAACCTG-3') (Miri et al, 2017). For PCR amplification of Lactobacillus group specific gene, F (5'-AGCAGTAGGGAATCTTCCA-3') R (5'-ATTYCACCGCTACACATG-3') primers were used (Rauta et al, 2013;Aslam et al, 2016). Agarose gel electrophoresis was used to separate mixtures of DNA according to molecular size by applying electric field and a gel documentation system (Michl et al, 2017).…”

Section: Dna Extraction and Molecular Studymentioning

confidence: 99%

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Antagonistic impact of Lactobacilli on Escherichia coli in the gut of Labeo rohita fingerlings fed with bakery wastes

Rehman,

Rasool,

Parveen

et al. 2024

Int. J. Appl. Exp. Biol.

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The present study was designed to check the feed conversion ratio (FCR) and, changes in gut microbiota of Labeo rohita fingerlings fed with different bakery product diets. The beneficial growth promoting lactobacilli and pathogenic Escherichia coli bacteria were isolated from the gut of Labeo rohita fingerlings and evaluated the antagonistic impact of lactobacilli on E. coli. The study was conducted for three months using five circular tanks of 5 feet diameter in two replicates. The experimental tanks were named as D1, D2, D3, D4 and D5 based on different types of diets. Fingerlings of the D1 tank were fed with control feed of Oryza Organics containing 20% crude protein. The D2 tank was fed with an experimental diet containing 25% cream cake as a basic ingredient. The D3 tank was fed with an experimental diet with 35% cream cake as a basic ingredient, while the D4 tank fingerlings were fed with a diet with 25% biscuits as a basic ingredient, and D5 tank fingerlings with a diet with 35% biscuits as a basic ingredient. The feed was provided according to the body weight of the fish twice a day. By using the staining method and biochemical test, lactobacilli and E. coli were identified from the gut of the fingerlings. To confirm the diagnosis of identified bacteria, 16S rDNA gene sequencing was used. Highest growth was observed (FCR, 1.200 ± 0.028) in D4 followed by that in D1 (1.360 ± 0.014), D2 (1.450 ± 0.014), D5 (1.512 ± 0.002), and D3 (1.595 ± 0.007), respectively. The antagonistic activity of lactobacilli against E. coli was also recorded. In diet D4, the lactobacilli concentration was highly significant, i.e., 9.7 x 107 ± 2.4 x 107 cfu/g and that of E. coli was found as 1.1 x 107 ± 1.4 x 106 cfu/g followed by D5 having 6.6 x 107 ± 1.6 x 107 cfu/g lactobacilli and 1.9 x 107 ± 2.5 x 106 cfu/g E. coli, D2 with 2.4 x 107 ± 1.9 x 106 cfu/g lactobacilli and E. coli 1.6 x 107 ± 2.1 x 106 cfu/g, D1 with 2.4 x 107 ± 1.9 x 106 cfu/g lactobacilli and E. coli 1.8 x 107 ± 1.8 x 106 cfu/g, and D3 with 9.1 x 106 ± 1.8 x 106 cfu/g lactobacilli and E. coli 1.4 x 107 ± 1.4 x 106 cfu/g.

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Section: Discussionsupporting

confidence: 71%

Section: Dna Extraction and Molecular Studymentioning

confidence: 99%

Antagonistic impact of Lactobacilli on Escherichia coli in the gut of Labeo rohita fingerlings fed with bakery wastes

Rehman,

Rasool,

Parveen

et al. 2024

Int. J. Appl. Exp. Biol.

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“…These probiotics, known as friendly microbes or non‐toxic entities according to Puniya et al. (2016), exhibit crucial features, e.g., their resilience against the challenges of gastric juice and bile salts (Mahasneh & Mahasneh, 2017a). Another vital aspect lies in their ability to adhere to and colonize both the gastrointestinal and urinary tracts.…”

Section: Nanoparticles and Probiotics Characterization Synthesis And ...mentioning

confidence: 99%

Synergistic interaction of nanoparticles and probiotic delivery: A review

Vijayaram,

Razafindralambo,

Sun

et al. 2024

Journal of Fish Diseases

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Nanotechnology is an expanding and new technology that prompts production with nanoparticle‐based (1–100 nm) organic and inorganic materials. Such a tool has an imperative function in different sectors like bioengineering, pharmaceuticals, electronics, energy, nuclear energy, and fuel, and its applications are helpful for human, animal, plant, and environmental health. In exacting, the nanoparticles are synthesized by top‐down and bottom‐up approaches through different techniques such as chemical, physical, and biological progress. The characterization is vital and the confirmation of nanoparticle traits is done by various instrumentation analyses like UV–Vis spectrophotometry (UV–Vis), Fourier transform infrared spectroscopy, scanning electron microscope, transmission electron microscopy, X‐ray diffraction, atomic force microscopy, annular dark‐field imaging, and intracranial pressure. In addition, probiotics are friendly microbes which while administered in sufficient quantity confer health advantages to the host. Characterization investigation is much more significant to the identification of good probiotics. Similarly, haemolytic activity, acid and bile salt tolerance, autoaggregation, antimicrobial compound production, inhibition of pathogens, enhance the immune system, and more health‐beneficial effects on the host. The synergistic effects of nanoparticles and probiotics combined delivery applications are still limited to food, feed, and biomedical applications. However, the mechanisms by which they interact with the immune system and gut microbiota in humans and animals are largely unclear. This review discusses current research advancements to fulfil research gaps and promote the successful improvement of human and animal health.

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“…All of the above observations led researchers to revisit the selection criteria of probiotics with great emphasis on the ability: (1) to harness the immune response, whether it is specific or non-specific; (2) to produce antimicrobials including bacteriocins; (3) to compete successfully for binding site; and (4) to survive during oro-gastro intestinal passage, thus resisting host defense mechanisms with assured safety to the users. Considering the accumulating literature about the proven benefits of probiotics and their inhibitory effects on the growth of pathogenic microorganisms [ 27 , 28 , 29 ], researchers have extended their interest to include the oral cavity where probiotics may exhibit some therapeutic or preventive outcome on the incidence and progression of oral diseases. Consequently, regarding the oral environment, some studies on oral probiotic bacteria role on prevention and control of dental caries have been promising [ 30 , 31 , 32 ].…”

Section: Foreseen and Research Targeted Activities Of Probioticsmentioning

confidence: 99%

Probiotics: A Promising Role in Dental Health

Mahasneh

2017

Dentistry Journal

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Probiotics have a role in maintaining oral health through interaction with oral microbiome, thus contributing to healthy microbial equilibrium. The nature and composition of any individual microbiome impacts the general health, being a major contributor to oral health. The emergence of drug resistance and the side effects of available antimicrobials have restricted their use in an array of prophylactic options. Indeed, some new strategies to prevent oral diseases are based on manipulating oral microbiota, which is provided by probiotics. Currently, no sufficient substantial evidence exists to support the use of probiotics to prevent, treat or manage oral cavity diseases. At present, probiotic use did not cause adverse effects or increased risks of caries or periodontal diseases. This implicates no strong evidence against treatment using probiotics. In this review, we try to explore the use of probiotics in prevention, treatment and management of some oral cavity diseases and the possibilities of developing designer probiotics for the next generation of oral and throat complimentary healthcare.

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Probiotic Characterization of Lactic Acid Bacteria Isolated From Local Fermented Vegetables (Makdoos)

Cited by 8 publications

References 42 publications

Antagonistic impact of Lactobacilli on Escherichia coli in the gut of Labeo rohita fingerlings fed with bakery wastes

Antagonistic impact of Lactobacilli on Escherichia coli in the gut of Labeo rohita fingerlings fed with bakery wastes

Synergistic interaction of nanoparticles and probiotic delivery: A review

Probiotics: A Promising Role in Dental Health

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