Screening of lactic acid bacteria with immune modulating property, and the production of lactic acid bacteria mediated fermented soymilk

Abstract

Background: Lactic acid bacteria (LAB) are reported to have immune activating property. The genetically modified LAB strains producing interleukin (IL) -10 were under consideration for the treatment of inflammatory bowel diseases (IBD). Soybean is rich in necessary nutrients, and the fermented soybean products are known for its health benefits. Aims and Objectives: The current study was aimed to screen LAB with the immune activating property, and production and evaluation of LAB mediated fermented soymilk product. Materials and Methods: Screening of LAB from the fermented foods collected in Chiang Mai. To select a potent LAB strain, the LAB isolates were scrutinized for acid tolerant, bile tolerant, growth rate, antimicrobial ability, adhesion property, and induction of IL-10 production. The physical properties of fermented soymilk (FSM) were evaluated, and in vitro activation of IL-10 by FSM was assessed using Caco-2 cell line. Results: About 742 LAB strains were isolated from 335 fermented food samples. Based on the tested properties, LAB33 was selected as a potent LAB strain, and used for the fermentation of soymilk for 30 days. The LAB33 FSM was superior in quality regarding probiotic nature and microbiological safety. Conclusion: The results of the study suggested that LAB33 is the potent probiotic strain for the production of soymilk-based fermented functional food supplements for the betterment of IBD patients. Further, strain identification is required to register the strain in a public repository, and sustainable utilization for the benefit of mankind.

A review on the functional properties of fermented soymilk

“…The study claimed that probiotic-lactic acid bacteria mediated fermented soymilk could be used as food supplement to improve immune health (Sirilun et al, 2017).…”

Bioconversion of isoflavones glycoside to aglycone during edamame (Glycine max) soygurt production using Streptococcus thermophillus FNCC40, Lactobacillus delbrueckii FNCC41, and L. plantarum FNCC26

“…The acidity level of three samples with a different culture that is potentially producing several acids (Sirilun et al 2017a) was measured using a pH meter. This measurement was repeated three times.…”

A Review on Anti-Aging Properties of Probiotics

“…and Bifidobacterium spp. are the commonly used probiotic strain with proven health benefits, [7][8][9] and those microbes are the commensal microbes present in the human gastrointestinal tract [10]. The probiotic strains were reported to produce enzymes, antagonistic substances like bacteriocin, and neurotransmitters like γ-aminobutyric acid (GABA) [11][12][13][14][15][16].…”