Properties and Survival Under Simulated Gastrointestinal Conditions of Lactic Acid Bacteria Isolated from Armenian Cheeses and Matsuns

Movsesyan, I.; Ahabekyan, N.; Bazukyan, Inga; Madoyan, R.; Dalgalarrondo, Michèle; Chobert, Jean‐Marc; Popov, Y.; Haertlé, T.

doi:10.1080/13102818.2010.10817880

Cited by 11 publications

(19 citation statements)

References 13 publications

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“…; Movsesyan et al . ; Soghomonyan and Trchounian ). The gastric and gastrointestinal solutions were prepared fresh daily according to the following: to simulate the in vivo dilution of saliva, 5 ml of a sterile electrolyte solution (6·2 g l −1 NaCl, 2·2 g l −1 KCl, 0·22 g l −1 CaCl 2 , 1·2 g l −1 NaHCO 3 ) was prepared, then lysozyme was added to give a final concentration of 0·01%, pH adjusted to 7·5.…”

Section: Methodsmentioning

confidence: 97%

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The survival of irradiated lactobacilli in the simulated gastrointestinal conditions with antibiotic ceftazidime

Soghomonyan

Trchоunian

2018

Lett Appl Microbiol

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Significance and Impact of the Study: The probiotic property of lactobacilli is defined with survival in different conditions of human digestive tract even in the presence of antibiotics and subjected to electromagnetic irradiation (EMI) at the extremely high frequency. Despite the fact that EMI and antibiotic ceftazidime affected Lactobacillus acidophilus; the viable number of bacterial cells was decreased in in vitro gastrointestinal model, but they could to grow in fresh growth medium. The changes in the F O F 1 -ATPase activity were obtained at acidic pH. Thus, these bacteria can overcome acid barrier due to the F O F 1 -ATPase: the irradiation stimulates the F O F 1 -ATPase activity in the acidic conditions, but enhances the effects of ceftazidime. The results are important for identifying the mechanisms of lactobacilli survival for physical and chemical factors and valuable for use. AbstractLactobacillus acidophilus is one of the widespread probiotic bacteria that can overcome acid and bile barrier of stomach and intestine, respectively, and then have beneficial effects on the host improving its intestinal microbial balance. The cell membrane F O F 1 -ATPase is an important factor in the response and tolerance to low pH through the action of controlling the H + concentration between the cell cytoplasm and external medium. In this study, the effects of extremely high-frequency EMI at the frequencies of 51Á8 GHz and 53 GHz and cetfazidime ( lmol l À1 ) on survival of L. acidophilus VKM B-1660 in the gastrointestinal model in vitro and on ATPase activity of their membrane vesicles were investigated. Irradiated L. acidophilus survived in media with acid pH; the irradiation stimulated N,N'-dicyclohexylcarbodiimide-sensitive F O F 1 -ATPase activity under acidic conditions, but enhanced the inhibitory effects of ceftazidime. Probably irradiated L. acidophilus is overcoming the acid barrier even in the presence of ceftazidime due to the F O F 1 -ATPase. The obtained results can allow the use of L. acidophilus in food industry, veterinary and medicine.

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Section: Methodsmentioning

confidence: 97%

“…Lactobacilli are present in dairy environment and, particularly, existing in large quantities in fermented dairy products (Movsesyan et al . ; Fan et al . ).…”

Section: Introductionmentioning

confidence: 99%

The survival of irradiated lactobacilli in the simulated gastrointestinal conditions with antibiotic ceftazidime

Soghomonyan

Trchоunian

2018

Lett Appl Microbiol

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“…For long storage of LAB strains, MRS broth (HiMedia) was used with addition of 20% glycerol and strains were kept at À20°C (Movsesyan et al 2010).…”

Section: Isolation Of Labmentioning

confidence: 99%

“…This leads to creation of unique microbial associations in local traditional fermented foods (Movsesyan et al . ).…”

Section: Introductionmentioning

confidence: 97%

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Lactobacilli isolated from the Armenian fermented milk product matsoun: Growth properties, antibacterial and proteolytic activity and their dependence on pH

Keryan

Bazukyan

Trchоunian

2016

Int J of Dairy Tech

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Growth, antibacterial and proteolytic activities of two new lactobacilli strains isolated from matsoun (Armenian traditional dairy product) and their pH dependence were studied. The results demonstrated the antibacterial activity of lactobacilli against Gram‐positive and Gram‐negative test strains. This activity was stable when pH of cell culture medium was adjusted to the value of 6.5. At pH 8, the antibacterial activity of only one strain was stable. Both strains were able to hydrolyse casein in pH range of 5.5–8 with maximal activity at pH 5.5. Controlled pH conditions were suitable for biomass yield, while noncontrolled pH was better for expression of antibacterial activity.

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The Effects of Different Carbon Sources on the Antifungal Activity by Lactic Acid Bacteria

2016

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Lactobacillus rhamnosus R-2002 strain isolated from Armenian pickled cheese sample has a fungicide effect, which was carried out by the first-time designed method. The fungicide effect of LAB strain was expressed after 5 days of co-cultivation with Mucor plumbeus and 6 days of co-cultivation with Penicillium aurantioviolaceum. The growth as well as the antifungal activity of L. rhamnosus R-2002 was shown to directly depend on the nature of the medium's carbon source. The antifungal activity of this strain against both moulds was inhibited when the combination of 10 g l glucose and 10 ml l ethanol in the medium was used as a carbon source. The results could be applied in food industry, medicine, and veterinary.

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Properties and Survival Under Simulated Gastrointestinal Conditions of Lactic Acid Bacteria Isolated from Armenian Cheeses and Matsuns

Abstract: More than 30 lactic acid bacteria strains were isolated from different sources (matsuns, cheeses)

Cited by 11 publications

References 13 publications

The survival of irradiated lactobacilli in the simulated gastrointestinal conditions with antibiotic ceftazidime

The survival of irradiated lactobacilli in the simulated gastrointestinal conditions with antibiotic ceftazidime

Lactobacilli isolated from the Armenian fermented milk product matsoun: Growth properties, antibacterial and proteolytic activity and their dependence on pH

The Effects of Different Carbon Sources on the Antifungal Activity by Lactic Acid Bacteria

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