Selection of indigenous<i>Lactobacillus paracasei</i>CD4 and<i>Lactobacillus gastricus</i>BTM 7 as probiotic: assessment of traits combined with principal component analysis

Sharma, Kamlesh; Mahajan, Rishi; Attri, Sampan; Goel, Gunjan

doi:10.1111/jam.13426

Cited by 20 publications

(13 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In this study, the lactobacilli antioxidant capacity was focused on intact cells, cell-free supernatants and intracellular extracts. The important DPPH scavenging rates using cell-free supernatants are consistent with those reported by Sharma et al [43]. Otherwise, the DPPH scavenging activity of intact cells was greater than the rates recorded for the intracellular extracts, as reported in previous studies [70,71].…”

Section: Discussionsupporting

confidence: 91%

“…sakei isolated from kimchi impeded the biofilm formation by a clinical L. monocytogenes strain. Similarly, Mahdi et al [43] showed the potential of a Lb. plantarum strain to prevent the biofilm formation by E. coli strains [52].…”

Section: Discussionmentioning

confidence: 89%

“…Lactobacillus strains cultures were inoculated into MRS broth and incubated at 30 • C for 18 h and the overnight culture was centrifuged (8000× g at 4 • C for 10 min). The cell-free supernatants were subjected to 2,2-di-phényl-2-picrylhydrazyle (DPPH) free radical scavenging assay, as described by Sharma et al [43]. A volume of 500 µL of cell-free supernatants was added to 3 mL of freshly prepared DPPH (5 mg/100 mL of methanol), mixed by vortexing and incubated for 30 min in the dark.…”

Section: Cfs Intact Cells and Intracellular Cell-free Extract Scavenmentioning

confidence: 99%

See 2 more Smart Citations

Clusters of Lactobacillus Strains from Vegetal Origins Are Associated with Beneficial Functions: Experimental Data and Statistical Interpretations

Barache

Belguesmia

Ladjouzi

et al. 2020

Foods

View full text Add to dashboard Cite

Nine strains of Lactiplantibacillus plantarum and one strain of Lacticaseibacillus paracasei that were recently isolated from prickly pears, fresh figs and blackberries, which are traditionally and largely consumed fruits in Kabylia (north of Algeria), were studied here for their antagonism and antioxidant properties as well as for production of exopolysaccharides. With respect to their inhibitory properties, these strains were tested against three food representative pathogens including Escherichia coli ATCC 8739, Staphylococcus aureus 2S6 and Listeria monocytogenes 162. The antagonism of these pathogens was attributable to lactic acid production, present in the cell free supernatant, at concentrations ranging from 9 to 16.74 g/L. The anti-adhesive properties observed on polystyrene or eukaryotic Caco-2 cells were exerted in a strain dependent-manner. Indeed, the scores obtained ranged from 27% to 75% for S. aureus 2S6, 54% to 95% for L. monocytogenes 162, and 50% to 97% for E. coli ATCC 8739. The co-aggregation of these Lactobacillus strains with the aforementioned target bacteria appeared to be exerted in a strain-dependent manner, with noticeably the upmost rate for Lb. paracasei FB1 on S. aureus 2S6. Interestingly, these novel Lactobacillus strains were able to produce a large amount (315.55 to 483.22 mg/L) of exopolysaccharides, and showed a significant scavenging activity on the 2,2-di-phényl-2-picrylhydrazyle (DPPH) synthetic free radical with rates of 51% to 56%. Of note, the highest antioxidant activity was observed for Lb. paracasei FB1 using the culture supernatants, intact cells or the intracellular extract. The statistical analysis of these data using the principal component analysis (ACP) enabled us to establish three distinct clusters with potential applications as bioprotective and/or probiotic agents, following further evaluation.

show abstract

Section: Discussionsupporting

confidence: 91%

Section: Discussionmentioning

confidence: 89%

Section: Cfs Intact Cells and Intracellular Cell-free Extract Scavenmentioning

confidence: 99%

See 1 more Smart Citation

Clusters of Lactobacillus Strains from Vegetal Origins Are Associated with Beneficial Functions: Experimental Data and Statistical Interpretations

Barache

Belguesmia

Ladjouzi

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…La búsqueda inicial y selección de probióticos implica ensayos de: a) utilización de carbohidratos y proteínas, b) estabilidad fenotípica y genotípica, incluida la estabilidad de los plásmidos, c) detección de resistencia a antibióticos, d) inmunogenicidad, e) inhibición del crecimiento de patógenos y saprófitos, f) producción de bacteriocinas u otras sustancias antimicrobianas g) resistencia al ácido y a sales biliares, h) capacidad para hidrolizar sales biliares e i) existencia de posibles factores de virulencia (Sharma, Mahajan, Attri & Goel, 2017). Otros análisis muy importantes son los de adhesión, que comprenden ensayos de autoagregación, hidrofobicidad superficial, adhesión a mucosas y células intestinales, entre otros.…”

Section: Productos No Lácteos Como Vehículos Para Probióticosunclassified

“…Después de los ensayos in vitro, se realizan ensayos preclínicos con modelos animales y finalmente los ensayos clínicos con humanos (Ranadheera, Baines & Adams, 2010). Este tipo de estudios (in vitro, con modelos animales y en humanos), con los protocolos adecuados, también deben hacerse, para determinar los beneficios que produce la cepa al consumidor (Sharma, Mahajan, Attri & Goel, 2017).…”

Section: Productos No Lácteos Como Vehículos Para Probióticosunclassified

Criterios y estrategias tecnológicas para la incorporación y supervivencia de probióticos en frutas, cereales y sus derivados

et al. 2019

View full text Add to dashboard Cite

Los alimentos a los que se les añaden probióticos (bacterias benéficas) constituyen uno de los sectores más importantes de los alimentos funcionales. Los productos lácteos son los principales vehículos para estas bacterias que producen un efecto benéfico a la salud, cuando se consumen vivas y en cantidades suficientes para adherirse al colon. Sin embargo, cada día crece el interés por desarrollar alimentos no lácteos como vehículo para probióticos. Los productos de origen vegetal son una buena alternativa para estas innovaciones. Tienen la ventaja de que son muy aceptados y accesibles para la población. Adicionalmente, representan una alternativa de consumo para poblaciones con dietas restringidas. Sin embargo, la incorporación de probióticos a estos productos requiere considerar varios criterios y vencer retos tecnológicos con la finalidad de conservarlos funcionalmente activos.

show abstract

Lactobacillus paracasei CD4 as potential indigenous lactic cultures with antioxidative and ACE inhibitory activity in soymilk hydrolysate

et al. 2017

View full text Add to dashboard Cite

Selection of indigenousLactobacillus paracaseiCD4 andLactobacillus gastricusBTM 7 as probiotic: assessment of traits combined with principal component analysis

Abstract: Milk-based products serve as reservoir for bacterial species with probiotic attributes.

Cited by 20 publications

References 39 publications

Clusters of Lactobacillus Strains from Vegetal Origins Are Associated with Beneficial Functions: Experimental Data and Statistical Interpretations

Clusters of Lactobacillus Strains from Vegetal Origins Are Associated with Beneficial Functions: Experimental Data and Statistical Interpretations

Criterios y estrategias tecnológicas para la incorporación y supervivencia de probióticos en frutas, cereales y sus derivados

Lactobacillus paracasei CD4 as potential indigenous lactic cultures with antioxidative and ACE inhibitory activity in soymilk hydrolysate

Contact Info

Product

Resources

About