Probiotic Potentiality of Lactobacillus coryniformis subsp. Torquens MTi1 and Lactobacillus coryniformis MTi2 Isolated from Intestine of Nile Tilapia: An In vitro Evaluation

Rahman, Md. Mijanur; Aktar, Salma; Faruk, Mohammad Omar; Uddi̇n, Mai̇n; Ferdouse, Jannatul; Anwar, Md. Nural

doi:10.22207/jpam.12.3.01

Cited by 4 publications

(6 citation statements)

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“…Moreover, P. pentosaceus acts as an effective antimicrobial agent against E. coli and S. aureus by producing bacteriocins or bacteriocin‐like substances, such as pedicin K23‐2 in Kimchi and Pediocin NSp in wine (Jiang et al, 2021). Rahman et al (2018) also reported that L. coryniformis MTi2 has an antimicrobial effect on E. coli and S. aureus , consistent with our data. In particular, adding biji influenced the production of P. pentosaceus and L. coryniformis and their functional properties because the same Pediococcus spp.…”

Section: Resultssupporting

confidence: 92%

Evaluating the quality of soy residue‐supplemented Korean traditional rice wine and its lactic acid bacteria

Kim,

Kim

2023

Cereal Chem

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Background and ObjectivesTraditional Korean rice wine (makgeolli), contains various microorganisms, including lactic acid bacteria (LAB). This study investigated the utilization of biji, a by‐product of soy processing, as a substitute for rice in makgeolli fermentation. We evaluated the functional properties of biji‐makgeolli and examined the probiotic properties of LAB isolated from it.FindingsBiji‐makgeolli exhibited lower sugar and alcohol contents and higher pH and acidity than 100% rice makgeolli (control). Moreover, biji‐makgeolli displayed higher total viable cells (5.54‐6.32 log CFU/g), yeast (4.23‐6.59 log CFU/g), and LAB (5.44‐6.48 log CFU/g) than control (5.26, 2.59, and 5.23 log CFU/g), which increased with biji addition. Furthermore, biji‐makgeolli showed higher total phenolic content, antioxidant capacity, and α‐glucosidase inhibitory activity, increasing with biji addition. Three LAB strains were isolated from makgeolli, identified as Pediococcus pentosaceus (P. pentosaceus)‐KX886792 in control (CW) and P. pentosaceus‐KX886790 (RW) and Lactobacillus coryniformis (L. coryniformis) (RM) in 50% biji replaced makgeolli. All groups (CW, RW, RM) survived exposure to pH 3 for 3 h and 0.3% bile salts for 24 h and exhibited the ability to adhere to HT‐29 cells. RW (20.7%) and RM (27.5%) showed antioxidant effects, having higher ABTS+ values than CW (7.5%). The expression of TNF‐α and IL‐8 was significantly suppressed in RW and RM compared with that in CW. RW and RM showed antimicrobial activity against E. coli. Additionally, RM was active against Staphylococcus aureus and exhibited a cholesterol‐lowering effect.ConclusionsBiji enhances the antioxidant capacity of makgeolli, and LAB isolated from biji‐makgeolli exhibit potential probiotic properties.Significance and NoveltyBiji is a potential additive for producing plant‐derived LAB in makgeolli and developing functional foods.This article is protected by copyright. All rights reserved.

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Section: Resultssupporting

confidence: 92%

Evaluating the quality of soy residue‐supplemented Korean traditional rice wine and its lactic acid bacteria

Kim,

Kim

2023

Cereal Chem

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“…Other studies also displayed that Lactobacillus spp. could produce bacteriocins which are active against E. coli and S. aureus, thus further supporting the findings of our present study (Rahman et al, 2018;Rahman et al, 2019).…”

Section: Determination Of Bacteriocin or Bls Production Capability Ofsupporting

confidence: 92%

“…The MRS broth media with varying concentrations of bile salt (0.5, 1.0 and 2.0%) and NaCl (1, 3 and 7%) were inoculated separately with each Lactobacillus culture and incubated at 37 °C for 48 hours. Then the absorbance of MRS broths were taken at 600 nm by a spectrophotometer for measuring microbial load (Rahman et al, 2018).…”

Section: Bile Salt and Nacl Tolerancementioning

confidence: 99%

“…Indirect effects include production of lactic acid which decreases the pH, production of H 2 O 2 that interacts with the toxins produced by pathogens, synthesis of bacteriocins and mucins (Hu et al, 2017;Islam et al, 2016;Dinkçi et al, 2006). Upon ingestion, probiotics exert some beneficiary effects on human body, such as (i) reducing the duration of infectious and/or antibiotic associated diarrhea through influencing enteric nervous system and/or immune system to produce neuropeptides, cytokines or hormones that minimize secretion of water and electrolytes across the intestinal epithelium (Rahman et al, 2018;Andersson et al, 2001), (ii) control of lactose intolerance through delivery of microbial lactase to small intestine (Sanders, 2003), (iii) control of irritable bowel syndrome through alteration of population of intestinal microflora (Rahman et al, 2018;Sanders et al,2003), (iv) prevention of ulcers associated with Helicobacter pylori infection through antipathogen activity (Sanders, 2003;Nami et al, 2019), (v) prevention of urinary tract infection, kidney stones and flair-ups of Chron"s disease (Reid, 2005), (vi) prevention of inflammatory bowel disease through down regulation of inflammatory response (Sanders, 2003), (vii) exhibition of anti-mutagenic and anti-carcinogenic features through mutagen absorption and inhibition of carcinogen producing microflora (Sanders, 2003;Nami, 2019), (viii) increased intestinal mucosal barrier (Ahl et al, 2016). Lactic acid bacteria (LAB) are a major broad group of probiotic bacteria.…”

Section: Introductionmentioning

confidence: 99%

“…Lactobacillus spp. are omnipresent in nature, especially in the human gut, particularly in the small intestine as this portion of GIT provides anaerobic condition, sugars as a carbon source, a range of minor nutrients to support their growth and sustainability (Rahman et al, 2018). Lactobacillus spp.…”

Section: Introductionmentioning

confidence: 99%

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Lactobacillus xylosus isolated from butter showed potentiality to be used as probiotic and biopreservative

Rahman

Talukder

Das

et al. 2020

Asian J. Med. Biol. Res

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Today, in an era of antibiotic-resistant pathogens and other looming microbial threats, the value of prevention of infection is recognized. To circumvent the indiscriminate use of antibiotics and emerging resistance to them, to reduce the use of chemical preservatives and to abate abdominal, gastrointestinal and urogenital disorders- probiotics and bacteriocins are getting paramount priority in recent times. We investigated the probiotic and bacteriocinogenic potentiality of Lactobacillus isolated from milk products. 15 lactic acid bacteria (LAB) were isolated from milk product samples using De Man Rogosa Sharpe (MRS) medium. Among them, only one (6%) isolate showed potential antibacterial activity against Staphylococcus aureus, Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa and Bacillus subtilis in agar well diffusion method. Following conventional methods, genus and species of the isolate were confirmed as Lactobacillus xylosus. The isolate exhibited growth competency at wide range of temperatures (27-45°C), pH (2-9), NaCl (1-7%), bile salt (0.5-2%) and could produce bacteriocin or BLS, thus implying its potential probiotic nature. Bacteriocins or BLS produced by Lactobacillus xylosus inhibited E. coli and S. aureus and could retain their antibacterial activity at wide range of temperatures (37°C to 100°C) and pH (2–9) treatments. These crude bacteriocins or BLS of 5% concentration reduced the initial bacterial load of cheese and milk up to 41% and 43% respectively, after 48 h of preservation at room temperature. The experimental data revealed that our study isolate Lactobacillus xylosus could be used as probiotics and their bacteriocin or BLS could be used as bio-preservatives. Asian J. Med. Biol. Res. March 2020, 6(1): 27-37

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Biosynthetic Gene Cluster Analysis in Lactobacillus Species Using antiSMASH

Kumar

Dhanasekaran

2021

Advances in Probiotics

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Probiotic Potentiality of Lactobacillus coryniformis subsp. Torquens MTi1 and Lactobacillus coryniformis MTi2 Isolated from Intestine of Nile Tilapia: An In vitro Evaluation

Cited by 4 publications

References 15 publications

Evaluating the quality of soy residue‐supplemented Korean traditional rice wine and its lactic acid bacteria

Evaluating the quality of soy residue‐supplemented Korean traditional rice wine and its lactic acid bacteria

Lactobacillus xylosus isolated from butter showed potentiality to be used as probiotic and biopreservative

Biosynthetic Gene Cluster Analysis in Lactobacillus Species Using antiSMASH

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