The Combination of In Vitro Assessment of Stress Tolerance Ability, Autoaggregation, and Vitamin B-Producing Ability for New Probiotic Strain Introduction

Abstract

The health benefits of probiotics are beyond doubt. The positive effects of lactobacilli and bifidobacteria on the function of many body systems have been repeatedly proven by various studies. To completely realize the potential of probiotic microorganisms, the strains should be tested by the greatest combination of characteristics that contribute to the wellness of the host. In this work, for the first time, a combined assessment of the probiotic properties and vitamin B-producing potential of various species and strains of bifidobacteria and lactobacilli was carried out. The presence of an additional advantage, such as vitamin-producing ability, can prevent vitamin deficiency both at the level of the consumption of fermented foods, when the enrichment will occur naturally on the spot, and during colonization by these intestinal strains, when synthesis will occur in vivo. To select potential probiotics, the stress tolerance ability of 16 lactic acid bacteria and bifidobacteria strains to low pH values, bile, and proteolytic enzymes, as well as their ability to autoaggregate, were studied under conditions of modeling the gastrointestinal tract in vitro. The ability of the strains to extracellularly accumulate water-soluble B vitamins was evaluated by capillary electrophoresis. Among the tested strains of bifidobacteria, B. adolescentis VKPM AC-1662 is of interest; it was characterized by the greatest stress tolerance ability and the ability to autoaggregate, in addition to the extracellular synthesis of riboflavin and pyridoxine. Among lactic acid bacteria, L. sakei VKPM B-8936 demonstrated the greatest tolerance to low pH, L. plantarum VKPM B–11007 to duodenal conditions, L. acidophilus VKPM B-2213 to pepsin, and L. salivarius VKPM B–2214 to pancreatin. The highest percentage of autoaggregation was observed in L. salivarius VKPM B-2214, which also accumulated the largest amount of pantothenic acid, but it was sensitive to stress conditions. The obtained results could be used to create new products enriched with probiotics and B vitamins.

Isolation, identification, and in vitro probiotic characterization of forty novel Bifidobacterium strains from neonatal feces in Erzurum province, Türkiye

“…Bifidobacterium isolates with auto‐aggregation higher than or similar to that of the reference strain were evaluated as possible probiotics regarding auto‐aggregation capacity. The results were consistent with the finding of Khromova et al 11 . who found aggregation rates varying from 9% to 34% for Bifidobacterium isolates.…”

“…Recently, studies of Bifidobacterium spp. have increased and these microorganisms have been found to have many positive effects such as regulating the immune system and gastrointestinal system (GIS), 4,5 inhibiting pathogens, 6 exhibiting antioxidant capacity, 7 reducing cholesterol, 8 improving memory functions, 9 producing short-chain fatty acids, 10 producing vitamins, 11 and reducing colic. 12 Certain criteria should be considered in the selection of probiotic strains.…”

From the past to the future: Fermented milks and their health effects against human diseases

“…Mechanisms frequently observed in most probiotic strains. Examples: vitamin synthesis (Chávarri et al., 2021; Khromova et al., 2022), regulation of bile salt metabolism (Bourgin et al., 2021; Gadaleta et al., 2022), strengthening of the intestinal barrier (Camilleri, 2021; di Vito et al., 2022; Guo et al., 2022), provides enzyme activity (Olivares et al., 2006; Pavlović et al., 2012) and neutralization of carcinogens (Burns & Rowland, 2000). Rare mechanisms present in only a few strains of a given species.…”

Capillary electromigration methods for food analysis and Foodomics: Advances and applications in the period March 2021 to March 2023

“…The results revealed that bifidobacteria strains did not produce B1, B3, and B9 vitamins, whereas in the fermentation broth of some lactobacilli strains, B1, B5, B6, and B9 were detected; in particular, Ligilactobacillus salivarius strain was of great interest due to the high production of B5 (up to 136.6 mg/mL). Therefore, this method was of great interest for the selection of bacteria with increased vitamin excretion to produce a fortified food product [68].…”