Probiotic Potential Lacticaseibacillus casei and Limosilactobacillus fermentum Strains Isolated from Dosa Batter Inhibit α-Glucosidase and α-Amylase Enzymes

Abstract

Fermented food plays a major role in gastrointestinal health, as well as possesses other health benefits, such as beneficiary effects in the management of diabetes. Probiotics are thought to be viable sources for enhancing the microbiome of the human gut. In the present study, using biochemical, physiological, and molecular approaches, the isolated Lactobacillus spp. from dosa batter were identified. The cell-free supernatant (CS), cell-free extract (CE), and intact cells (IC) were evaluated for their inhibitory potential against the carbohydrate hydrolyzing enzymes α-glucosidase and α-amylase. Then, 16S rDNA amplification and sequencing were used to identify the species. A homology search in NCBI database was performed that suggests the isolates are >95% similar to Limosilactobacillus fermentum and Lacticaseibacillus casei. Different standard parameters were used to evaluate the probiotic potential of strains RAMULAB07, RAMULAB08, RAMULAB09, RAMULAB10, RAMULAB11, and RAMULAB12. The strains expressed a significant tolerance to the gastric and intestinal juices with a higher survival rate (>98%). A high adhesion capability was observed by the isolates exhibited through hydrophobicity (>65%), aggregation assays (>75%), and adherence assay on HT-29 cells (>82%) and buccal epithelial cells. In addition, the isolates expressed antibacterial and antibiotic properties. Safety assessments (DNase and hemolytic assay) revealed that the isolates could be classified as safe. α-glucosidase and α-amylase inhibition of the isolates for CS, CE, and IC ranged from 7.50% to 65.01% and 20.21% to 56.91%, respectively. The results suggest that these species have exceptional antidiabetic potential, which may be explained by their use as foods that can have health-enhancing effects beyond basic nutrition.

Antidiabetic Activity of Potential Probiotics Limosilactobacillus spp., Levilactobacillus spp., and Lacticaseibacillus spp. Isolated from Fermented Sugarcane Juice: A Comprehensive In Vitro and In Silico Study

“…MYSRD108 and MYSRD71 strains isolated from fermented food vellappam had similar capabilities to tolerate these conditions [58]. Furthermore, phenol is a bacteriostatic substance produced by gut microorganisms that deaminate aromatic amino acids in the stomach [34]. All the isolates had remarkable tolerance to phenol (0.4%) over 24 h of incubation, and their cell counts varied from 7.23 to 8.47 CFU/mL.…”

“…The colonies were screened for Gram's staining and catalase tests. The cell preparation, preliminary and biochemical assays (tolerance to temperature, pH, NaCl, and carbohydrates fermentation) were performed as methodology mentioned by Kumari et al with slight modification [34].…”

“…The isolates were subjected to DNA isolation and amplification based on their probiotic potential. The universal primers 27-F and 1492-R, as reported by Kumari et al, were employed with a few modifications to amplify the 16S rRNA sequencing of the isolated LAB isolates [34]. After sequencing the polymerase chain reaction (PCR) amplified product was subjected to BLAST (basic local alignment search tool).…”

“…After sequencing the polymerase chain reaction (PCR) amplified product was subjected to BLAST (basic local alignment search tool). The sequences received accession numbers after being added to the GenBank database [34]. MEGA X was used to create the phylogenetic tree for the nine sequences of the LAB isolates from the current investigation (Version 10.2.4).…”

Growth kinetics of probiotic lactobacilli strains cultivated in a laboratory bioreactor with stirring

“…Modern research shows that probiotic preparations are effective for the prevention and treatment of a number of diseases, such as diarrhea, diabetes, cancer, allergies, hypertension, genetic disorders, etc. [6,[8][9][10][11][12][13][14][15]. In addition, probiotics help the body's immune system, and also some representatives of Lactiplantibacillus plantarum possess the ability to degrade mycotoxins, patulin in particular [16].…”