Psychobiotic Potential of Gamma-Aminobutyric Acid–Producing Marine Enterococcus faecium SH9 from Marine Shrimp

Sakkaa, Shimaa El; Zaghloul, Eman H.; Ghanem, Khaled M.

doi:10.1007/s12602-022-09963-z

Cited by 13 publications

(8 citation statements)

References 58 publications

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“…There was a 21% increase in viability compared to the initial concentration. Similar results for E. faecium were observed at different phenol concentrations (0.25%, 0.40%, and 0.50%) for 18-24 h at 30-37°C (Sakkaa et al, 2022;Siddique et al, 2021;Tilwani et al, 2022;Vadassery & Pillai, 2020).…”

Section: Re Sult and Discussionsupporting

confidence: 83%

Evaluating Enterococcus faecium9 N‐2 as a probiotic candidate from traditional village white cheese

Dikbaş,

Orman,

Alım

et al. 2023

Food Science & Nutrition

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In this study, various functional and probiotic attributes of the Enterococcus faecium 9 N‐2 strain isolated from village‐style white cheese were characterized, while also assessing its safety. To achieve this, we conducted an in vitro analysis of several key probiotic properties exhibited by the 9 N‐2 strain. Notably, this strain demonstrated robust resilience to low pH, high bile salt concentrations, lysozyme, pepsin, pancreatin, and phenol. Furthermore, this strain displayed exceptional auto‐aggregation capabilities and moderate co‐aggregation tendencies when interacting with Escherichia coli. The cell‐free supernatant derived from strain 9 N‐2 exhibited significant antimicrobial activity against the tested pathogens. The strain exhibited resistance to gentamicin, meropenem, and bacitracin, while remaining susceptible to vancomycin and various other antibiotics. Furthermore, it was found that E. faecium 9 N‐2 possessed the capacity to produce the phytase enzyme. When all the results of this study are evaluated, it is thought that 9 N‐2 strain has superior probiotic properties, and therefore it can be used as probiotic in food, medicine, and animal feed in the future. In addition, further in vivo tests should be performed to fully understand its effects and mechanisms of action and to confirm its safety and probiotic effects. Further research and clinical trials are also needed to identify new strains with potential probiotic properties.

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Section: Re Sult and Discussionsupporting

confidence: 83%

Evaluating Enterococcus faecium9 N‐2 as a probiotic candidate from traditional village white cheese

Dikbaş,

Orman,

Alım

et al. 2023

Food Science & Nutrition

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“…The control for this test was a mixture of 1.5 mL DPPH and 1.5 mL methanol. Antioxidant activity, expressed as scavenging activity percentage, was calculated using the following formula ( Archer and Halami, 2015 ; Sakkaa et al, 2022 ).…”

Section: Methodsmentioning

confidence: 99%

Evaluation of the probiotic, technological, safety attributes, and GABA-producing capacity of microorganisms isolated from Iranian milk kefir beverages

Moghimani,

Onyeaka,

Hashemi

et al. 2024

Front. Microbiol.

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IntroductionKefir beverage has beneficial microorganisms that have health-giving properties; therefore, they have a good potential to be probiotic. This study evaluated the probiotic potential, technological, and safety characteristics of Enterococcus faecalis, Lactococcus lactis, and Pichia fermentans isolated from traditional kefir beverages.MethodFirst, isolates were evaluated in terms of resistance to acid, alkali, bile salts, trypsin, and pepsin of the gastrointestinal tract. The auto-aggregation and co-aggregation ability of isolates were measured using spectrophotometry. Antimicrobial activities were assayed against important food-borne pathogens using the agar well diffusion method. Moreover, gamma-aminobutyric acid (GABA) production was investigated by thin-layer chromatography (TLC).ResultAmong the isolates, P. fermentans had an 85% total survival rate, but its amount reached below 6 log CFU/ml which is considered non-resistant, and it showed the highest auto-aggregation (74.67%). Moreover, only L. lactis showed antimicrobial activity and had the highest co-aggregation with E. coli PTCC 1338 (54.33%) and L. monocytogenes ATCC 7644 (78%). Finally, an evaluation of the technological and safety characteristics of the strains showed that the strains produced GABA and were safe.DiscussionAlthough the isolates were not resistant to the gastrointestinal tract, their supernatant contained valuable natural compounds, including antioxidants, GABA, and antimicrobials, which can be used to produce functional foods and medicines. In addition, other approaches, such as increasing the initial number of strains, using foods as carriers of isolates, and encapsulating the isolates, can effectively increase the survivability of isolates in the gastrointestinal tract.

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“…A particular GABA-producing enterococcal strain, isolated from the gut of marine shrimp, was tested in vitro for the production of GABA. Thin Layer Chromatography (TLC) analysis showed that the Enterococcus isolates exhibited high GABA production, suggesting its potential role in neurological modulation [ 41 ].…”

Section: Probiotic Potential (Efficacy Of Enterococcal Strains)mentioning

confidence: 99%

Evaluation of Enterococcal Probiotic Usage and Review of Potential Health Benefits, Safety, and Risk of Antibiotic-Resistant Strain Emergence

Im,

Lee,

Kim

et al. 2023

Antibiotics

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Enterococci are often used in probiotics but can also cause nosocomial infections. As such, enterococcal consumption may have beneficial health effects, but a thorough evaluation of virulence absence and risk of antibiotic resistance spread is needed at the strain level. This article reviewed ten online health product shopping websites in the US. On these websites, 23 probiotic products using enterococci were found across 12 companies. In addition, this article reviewed studies that demonstrated the probiotic potential of enterococcal consumption (e.g., gastrointestinal and respiratory disease, hyperlipidemia alleviation, as well as infection prevention). To investigate the safety aspects of enterococci, the present work examined studies evaluating virulence factors and antibiotic resistance. Furthermore, this article assessed research that explored these virulent factors, specifically in probiotics containing enterococci, as well as the potential transfer mechanism of their antibiotic resistance. Based on reviewed data, enterococcal probiotic consumption has been proven beneficial for conditions or symptoms of multiple diseases without any apparent adverse effects. However, due to the plasmid- or transposon-mediated gene transfer ability of enterococci, surveillance monitoring and further studies regarding enterococcal consumption are warranted. Future studies that identify enterococcal strains safe to use in probiotics without virulence factors and antibiotic resistance are imperative for evidence-based decisions by health organizations and government agencies.

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Psychobiotic Potential of Gamma-Aminobutyric Acid–Producing Marine Enterococcus faecium SH9 from Marine Shrimp

Cited by 13 publications

References 58 publications

Evaluating Enterococcus faecium9 N‐2 as a probiotic candidate from traditional village white cheese

Evaluating Enterococcus faecium9 N‐2 as a probiotic candidate from traditional village white cheese

Evaluation of the probiotic, technological, safety attributes, and GABA-producing capacity of microorganisms isolated from Iranian milk kefir beverages

Evaluation of Enterococcal Probiotic Usage and Review of Potential Health Benefits, Safety, and Risk of Antibiotic-Resistant Strain Emergence

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