Screening of probiotic Lactobacilli with potential anti-allergic activity based on hyaluronidase inhibition and degranulation of RBL-2H3 cells in vitro

Lei, Wenping; Liu, Chengguo; Pan, Lina; Peng, Can; Wang, Jiaqi; Zhou, Hui

doi:10.1016/j.lwt.2020.110707

Cited by 16 publications

(9 citation statements)

References 35 publications

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“…A darkening of the medium, clear halos and absence of clear zones around the bacterial colonies after 48 h of incubation at 37°C showed α‐haemolysis, β‐haemolysis and γ‐haemolysis respectively (Lei et al . 2021).…”

Section: Methodsmentioning

confidence: 99%

“…The haemolytic activity of the antibacterial EPSproducing lactic acid bacterium was tested by streaking the isolate on a blood agar medium containing 5% (v/v) sheep blood. A darkening of the medium, clear halos and absence of clear zones around the bacterial colonies after 48 h of incubation at 37°C showed α-haemolysis, βhaemolysis and γ-haemolysis respectively (Lei et al 2021).…”

Section: Haemolytic Activitymentioning

confidence: 97%

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Isolation and characterization of exopolysaccharide derived from Lacticaseibacillus paracasei AS20(1) with probiotic potential and evaluation of its antibacterial activity

Amini

Salimi

Imanparast

et al. 2022

Letters in Applied Microbiology

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This study was done to find exopolysaccharide (EPS)‐producing lactic acid bacteria (LAB) against foodborne pathogens. Isolated LAB were screened to find the ones with the ability to produce antibacterial EPS against foodborne pathogens. Among tested EPSs, EPS of AS20(1) isolate showed inhibitory effects on the growth of Listeria monocytogenes (MIC = 0·935 mg ml−1, MBC = 0·935 mg ml−1), Yersinia enterocolitica (MIC = 12·5 mg ml−1, MBC = 50 mg ml−1) and Bacillus cereus (MIC = 6·25 mg ml−1, MBC = 12·5 mg ml−1). According to 16S rRNA sequencing, AS20(1) showed the closest similarity to Lacticaseibacillus paracasei (100%). This antibacterial EPS showed negligible toxicity (4·4%–5·2%) against red blood cells. Lacticaseibacillus paracasei AS20(1) showed probiotic properties, including high acid resistance, hydrophobicity (47·5%), autoaggregation and coaggregation with foodborne pathogens. Also, L. paracasei AS20(1) showed no haemolysis activity and antibiotic resistance. Characterization of antibacterial EPS revealed that it is a heteropolysaccharide with various functional groups, amorphous structure, and smooth surface, sheet and compact structure, which can be suitable for food packaging. L. paracasei AS20(1) and its antimicrobial EPS can be used to make functional food.

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Section: Methodsmentioning

confidence: 99%

Section: Haemolytic Activitymentioning

confidence: 97%

Isolation and characterization of exopolysaccharide derived from Lacticaseibacillus paracasei AS20(1) with probiotic potential and evaluation of its antibacterial activity

Amini

Salimi

Imanparast

et al. 2022

Letters in Applied Microbiology

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“…The stock cultures of LAB were reactivated in de Man, Rogosa and Sharpe (MRS) broth. After 48 h of incubation at 37 • C (Binder BF4000, Tuttlingen, Germany) under aerobiosis, each inoculum was diluted in MRS broth to reach an optical density at the wavelength of 600 nm (OD 600nm ) of 2.0, using a spectrophotometer (Libra S22 UV-VIS, Biochrom, Cambridge, UK) [49]. The cell viable counts of LAB in each inoculum was also determined using saline (0.9%, w/v) serial dilutions inoculated in MRS agar plates [50,51].…”

Section: Materials Microorganisms and Culture Conditionsmentioning

confidence: 99%

Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough

et al. 2021

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Fermented products are permanently under the attention of scientists and consumers, both due to nutritional importance and health promoting effects. The fermented functional foods contribute to a more balanced diet and increase the immune responses (among many other health effects) with positive implications for quality of life. In this sense, improving the sourdough’s fermentation to boost the biotic (postbiotic and paraprobiotic) properties of the sourdough-based products has positive impacts on the nutritional and functional properties of the final baked products. These enhanced sourdoughs can be obtained in controlled fermentation conditions and used as sourdough bread improvers or novel bioingredients. In this context, our work aimed to optimize, using statistical tools, a gluten-free sourdough based on chickpea, quinoa, and buckwheat fermentation with selected lactic acid bacteria (LAB) to enhance its postbiotic properties. The most important biotechnological parameters were selected by Plackett–Burman Design (PBD) and then Response Surface Methodology (RSM) was applied to evaluate the interactions between the selected factors to maximize the gluten-free sourdough’s properties. As a result, the optimized fermented sourdough had antimicrobial activity with inhibition ratios between 71 and 100% against the Aspergillus niger, Aspergillus flavus, Penicillium spp. molds and against the Bacillus spp endospore-forming Gram-positive rods. The optimized variant showed a total titratable acidity (TTA) of 40.2 mL NaOH 0.1N. Finally, the high-performance liquid chromatography (HPLC) analysis highlighted a heterofermentative profile for the organic acids from the optimized sourdough. Among flavonoids and polyphenols, the level of caffeic and vanillic acids increased after lactic acid fermentation. The comparison between the optimized sourdough and the control evidenced significant differences in the metabolite profiles, thus highlighting its potential postbiotication effect.

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“…26 LAB can be used more safely and effectively by further investigating the effective forms of LAB when they act on the host. Therefore, Ld was selected in this study to explore its effective forms of intervention in soybean allergy based on cellular degranulation, 27 intestinal barrier, 28 and intestinal mucosal immunity 29 at the cell level, which will provide theoretical support for the development of safe and effective Lactobacillus products against soybean allergy.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the potential anti-soybean allergic activity of different forms of Lactobacillus delbrueckii subsp. bulgaricus based on cell model in vitro

Zhang

Bai

et al. 2023

Food Funct.

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Screening of probiotic Lactobacilli with potential anti-allergic activity based on hyaluronidase inhibition and degranulation of RBL-2H3 cells in vitro

Cited by 16 publications

References 35 publications

Isolation and characterization of exopolysaccharide derived from Lacticaseibacillus paracasei AS20(1) with probiotic potential and evaluation of its antibacterial activity

Isolation and characterization of exopolysaccharide derived from Lacticaseibacillus paracasei AS20(1) with probiotic potential and evaluation of its antibacterial activity

Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough

Evaluation of the potential anti-soybean allergic activity of different forms of Lactobacillus delbrueckii subsp. bulgaricus based on cell model in vitro

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