Probiotic Screening of Lactobacilli Isolates from Uttapam Batter Fermented Supplementing with <i>Piper betle</i> L. Leaves

Abstract

The in vitro screening of lactobacilli isolates from uttapam batter, fermented supplementing with Piper betle L. leaves, was performed in order to select potent isolates for probiotic use. Their resistance to simulated gastric and intestinal juices as well as their adhesion to epithelial intestinal HCT-15 and vaginal HeLa cell lines were assessed and also evaluated for their immunomodulatory ability in ex vivo condition. Isolates were able to adhere as well as reduce pathogen adhesion to monolayer cell lines' surfaces and reduced production of pro-inflammatory cytokine TNF-α in LPS treated PBMCs, while enhanced that of anti-inflammatory cytokine IL-10. The isolates exhibited properties of auto-aggregation, co-aggregation, hydrophobicity, bile salt hydrolase activity and strong antimicrobial activity against pathogenic bacteria. Thus, the different lactobacilli isolates displayed potent probiotic and immunomodulatory properties among which AJ7 and AJ82 had a great potential and may have applications in fermented foods as immunomodulatory probiotic additives.

Safety and probiotic functionality of isolated goat milk lactic acid bacteria

“…In the case of LS1, LS2, and LS3, it is possible that cells were injured because the previous step (gastric phase), precluding a possible recovery (Madureira et al 2011;De Oliveira et al 2014). Dubey and Jeevaratnam (2015) and Das et al (2016) studied lactic bacteria for probiotic characterization that presented resistance to an acid environment and were similar to the results found in this study. Contrarily, Angmo et al (2016) reported variability in the survival of lactic acid bacteria exposed to gastric juice under simulated conditions in vitro, but with little or no impact on the viability of most of the strains studied, with L. casei being the most tolerant among all isolated LAB.…”