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Abbasi S, Rafati A, Hosseini SMH, Roohinejad S, Hashemi S, Hashemi Gahruie H, Rashidinejad A. The internal aqueous phase gelation improves the viability of probiotic cells in a double water/oil/water emulsion system. Food Sci Nutr 2023; 11:5978-5988. [PMID: 37823133 PMCID: PMC10563674 DOI: 10.1002/fsn3.3532] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/08/2023] [Accepted: 06/16/2023] [Indexed: 10/13/2023] Open
Abstract
This research studied the viability of probiotic bacterium Lactobacillus plantarum (L. plantarum) encapsulated in the internal aqueous phase (W 1) of a water-in-oil-in-water (W 1/O/W 2) emulsion system, with the help of gelation and different gelling agents. Additionally, the physicochemical, rheological, and microstructural properties of the fabricated emulsion systems were assessed over time under the effect of W 1 gelation. The average droplet size and zeta potential of the control system and the systems fabricated using gelatin, alginate, tragacanth gum, and carrageenan were 14.7, 12.0, 5.1, 6.4, and 7.3 μm and - 21.1, -34.1, -46.2, -38.3, and -34.7 mV, respectively. The results showed a significant increase in the physical stability of the system and encapsulation efficiency of L. plantarum after the W 1 gelation. The internal phase gelation significantly increased the viability of bacteria against heat and acidic pH, with tragacanth gum being the best gelling agent for increasing the viability of L. plantarum (28.05% and 16.74%, respectively). Apparent viscosity and rheological properties of emulsions were significantly increased after the W 1 gelation, particularly in those jellified with alginate. Overall, L. plantarum encapsulation in W 1/O/W 2 emulsion, followed by the W 1 gelation using tragacanth gum as the gelling agent, could increase both stability and viability of this probiotic bacteria.
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Affiliation(s)
- Shahrokh Abbasi
- Food Science and Technology DepartmentIslamic Azad UniversitySarvestanIran
| | - Alireza Rafati
- Food Science and Technology DepartmentIslamic Azad UniversitySarvestanIran
| | | | - Shahin Roohinejad
- Burn and Wound Healing Research CenterShiraz University of Medical SciencesShirazIran
| | - Seyedeh‐Sara Hashemi
- Burn and Wound Healing Research CenterShiraz University of Medical SciencesShirazIran
| | - Hadi Hashemi Gahruie
- Department of Food Science and Technology, School of AgricultureShiraz UniversityShirazIran
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2
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Correa Deza MA, Salva S, Grillo-Puertas M, Font GM, Gerez CL. Effect of culture parameters on the heat tolerance and inorganic polyphosphate accumulation by Lacticaseibacillus rhamnosus CRL1505, a multifunctional bacterium. World J Microbiol Biotechnol 2023; 39:182. [PMID: 37145244 PMCID: PMC10159826 DOI: 10.1007/s11274-023-03625-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Accepted: 04/18/2023] [Indexed: 05/06/2023]
Abstract
Lacticaseibacillus rhamnosus CRL1505 can be used in functional products as a probiotic powder (dried live cells) or as a postbiotic intracellular extract containing inorganic polyphosphate as a functional biopolymer. Thus, the aim of this work was to optimize the production of Lr-CRL1505 depending on the target of the functional product (probiotic or postbiotic). For this purpose, the effect of culture parameters (pH, growth phase) on cell viability, heat tolerance and polyphosphate accumulation by Lacticaseibacillus rhamnosus CRL1505 was evaluated. Fermentations at free pH produced less biomass (0.6 log units) than at controlled pH while the growth phase affected both polyphosphate accumulation and cell heat tolerance. Exponential phase cultures showed 4-15 times greater survival rate against heat shock and 49-62% increased polyphosphate level, compared with the stationary phase. Results obtained allowed setting the appropriate culture conditions for the production of this strain according to its potential application, i.e., as live probiotic cells in powder form or postbiotic. In the first case, running fermentations at pH 5.5 and harvesting the cells at the exponential phase are the best conditions for obtaining a high live biomass yield capable of overcoming heat stress. Whereas the postbiotic formulations production requires fermentations at free pH and harvesting the cells in exponential phase to increase the intracellular polyphosphate level as a first step.
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Affiliation(s)
- M A Correa Deza
- Centro de Referencia para Lactobacilos (CERELA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), San Miguel de Tucumán, Tucumán, Argentina
| | - S Salva
- Centro de Referencia para Lactobacilos (CERELA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), San Miguel de Tucumán, Tucumán, Argentina
| | - M Grillo-Puertas
- Instituto de Química Biológica, "Dr. Bernabé Bloj", Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán (UNT) and Instituto Superior de Investigaciones Biológicas (INSIBIO), CONICET-UNT, San Miguel de Tucumán, Argentina
| | - G M Font
- Centro de Referencia para Lactobacilos (CERELA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), San Miguel de Tucumán, Tucumán, Argentina
| | - C L Gerez
- Centro de Referencia para Lactobacilos (CERELA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), San Miguel de Tucumán, Tucumán, Argentina.
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3
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Cui S, Hu K, Qian Z, Mao B, Zhang Q, Zhao J, Tang X, Zhang H. Improvement of Freeze-Dried Survival of Lactiplantibacillus plantarum Based on Cell Membrane Regulation. Microorganisms 2022; 10:microorganisms10101985. [PMID: 36296261 PMCID: PMC9608830 DOI: 10.3390/microorganisms10101985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 10/05/2022] [Accepted: 10/06/2022] [Indexed: 11/16/2022] Open
Abstract
The cell membrane of Lactiplantibacillus plantarum is a key structure for cell survival. In this study, we aimed to improve the lyophilization resistance of L. plantarum by regulating the cell membrane structure. Unsaturated fatty acids or cell membrane-regulating substances were added during culturing to determine their effect on the composition of cell membrane fatty acids and the survival rate of the cells after freeze-drying. The results showed that Tween 80, β-carotene and melatonin increased the lyophilization survival rate of L. plantarum by 9.44, 14.53, and 18.34%, respectively. After adding a lyophilization protective agent at a concentration of 21.49% at a 1:1 ratio, a combination of Tween 80, melatonin, and β-carotene was added to regulate the cell membrane, which increased the lyophilization survival rate by 32.08–86.05%. This study proposes new research directions and ideas for improving the survival rate of probiotics for industrial production.
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Affiliation(s)
- Shumao Cui
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Kai Hu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhihao Qian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Bingyong Mao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qiuxiang Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xin Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Correspondence:
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
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Hadinia N, Edalatian Dovom MR, Yavarmanesh M. The effect of fermentation conditions (temperature, salt concentration, and pH) with lactobacillus strains for producing Short Chain Fatty Acids. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113709] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Naissinger da Silva M, Tagliapietra BL, Pivetta FP, Richards NSPDS. Nutritional, functional and sensory profile of added butter from Lactobacillus acidophilus encapsulated and hyposodium salt. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113385] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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6
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Arepally D, Reddy RS, Goswami TK, Coorey R. A Review on Probiotic Microencapsulation and Recent Advances of their Application in Bakery Products. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02796-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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7
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Petka K, Sroka P, Tarko T, Duda-Chodak A. The Acrylamide Degradation by Probiotic Strain Lactobacillus acidophilus LA-5. Foods 2022; 11:foods11030365. [PMID: 35159515 PMCID: PMC8834551 DOI: 10.3390/foods11030365] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 01/22/2022] [Accepted: 01/24/2022] [Indexed: 11/17/2022] Open
Abstract
Acrylamide is a harmful substance produced in thermal processed food; however, it can also be found in food with various additives. The aim of the study was to check whether the probiotic bacteria strain, Lactobacillus acidophilus LA-5 (LA5), can degrade acrylamide and hence reduce its concentration in foodstuff. Our results revealed that LA5 can degrade acrylamide and cause a decrease in its concentration, but only when other available carbon and nitrogen sources are lacking. In the presence of casein, lactose, milk fat or in whole cow’s milk, this ability disappeared. Acrylamide present in milk, however, modulated the bacteria metabolism by significantly enhancing lactic acid production by LA5 in milk (at conc. 100 µg/mL), while the production of acetic acid was rather reduced.
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Affiliation(s)
- Katarzyna Petka
- Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, Poland;
| | - Paweł Sroka
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, Poland; (P.S.); (T.T.)
| | - Tomasz Tarko
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, Poland; (P.S.); (T.T.)
| | - Aleksandra Duda-Chodak
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, Poland; (P.S.); (T.T.)
- Correspondence:
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Osmoporation is a versatile technique to encapsulate fisetin using the probiotic bacteria Lactobacillus acidophilus. Appl Microbiol Biotechnol 2022; 106:1031-1044. [DOI: 10.1007/s00253-021-11735-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 12/07/2021] [Accepted: 12/11/2021] [Indexed: 12/21/2022]
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Stability of Encapsulated Lactobacillus reuteri during Harsh Conditions, Storage Period, and Simulated In Vitro Conditions. J FOOD QUALITY 2021. [DOI: 10.1155/2021/3872190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Viability of probiotics in the foods and human bodies is important, because a certain minimum count of bacteria is necessary to impose health promoting effects. In the present work, we encapsulated Lactobacillus reuteri within whey protein isolate (WPI), soy protein isolate (SPI), WPI + inulin (WPI4I), and SPI + inulin (SPI4I) through spray drying method and investigated the efficiency of the microcapsules on the protection of the cells under different conditions (heat, salt, bile salt, penicillin, pH, simulated gastrointestinal condition, and storage). The particle size of the samples was in the range of 195.2–358.1 nm. The sensitivity of unencapsulated bacteria to heat was considerably higher than that to the encapsulated bacteria, so that, at 80°C, no growth (of unencapsulated type) was observed. At 60°C and 40°C, the cell count of free bacteria decreased to 5.81 and 8.04 log CFU/mL, respectively. The bacteria encapsulated within SPI4I showed the highest viability at these temperatures. A comparison between the effects of different pH values showed pH 1.5 more lethal than 2.5 and 7. The effect of NaCl at 4% concentration on decreasing the bacterial count was more notable than 2%. However, the used wall materials in all conditions resulted in higher viability of the cells compared to the free cells. Among different types of wall materials, it was observed that WPI4I imposed the best protective effect. The higher viability of cells within WPI4I wall material was also observed during the storage time. The viability of encapsulated cells decreased from 10.35 to 10.40 log CFU/g in the first week and to 8.93–9.23 log CFU/g in the last week of storage.
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10
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Jeon S, Kim H, Choi Y, Cho S, Seo M, Kim H. Complete Genome Sequence of the Newly Developed Lactobacillus acidophilus Strain With Improved Thermal Adaptability. Front Microbiol 2021; 12:697351. [PMID: 34630344 PMCID: PMC8498822 DOI: 10.3389/fmicb.2021.697351] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Accepted: 08/30/2021] [Indexed: 02/04/2023] Open
Abstract
Lactobacillus acidophilus (L. acidophilus) is a representative probiotic and is widely used in many industrial products for its beneficial effects on human and animal health. This bacterium is exposed to harsh environments such as high temperatures for manufacturing industrial products, but cell yield under high temperatures is relatively low. To resolve this issue, we developed a new L. acidophilus strain with improved heat resistance while retaining the existing beneficial properties through the adaptive laboratory evolution (ALE) method. The newly developed strain, L. acidophilus EG008, has improved the existing limit of thermal resistance from 65°C to 75°C. Furthermore, we performed whole-genome sequencing and comparative genome analysis of wild-type and EG008 strains to unravel the molecular mechanism of improved heat resistance. Interestingly, only two single-nucleotide polymorphisms (SNPs) were different compared to the L. acidophilus wild-type. We identified that one of these SNPs is a non-synonymous SNP capable of altering the structure of MurD protein through the 435th amino acid change from serine to threonine. We believe that these results will directly contribute to any industrial field where L. acidophilus is applied. In addition, these results make a step forward in understanding the molecular mechanisms of lactic acid bacteria evolution under extreme conditions.
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Affiliation(s)
- Soomin Jeon
- Department of Agricultural Biotechnology, Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, South Korea
| | - Hyaekang Kim
- Department of Agricultural Biotechnology, Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, South Korea
| | - Youngseok Choi
- Department of Agricultural Biotechnology, Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, South Korea
| | | | - Minseok Seo
- Department of Computer Convergence Software, Korea University, Sejong, South Korea
| | - Heebal Kim
- Department of Agricultural Biotechnology, Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, South Korea.,eGnome, Inc., Seoul, South Korea.,Interdisciplinary Program in Bioinformatics, Seoul National University, Seoul, South Korea
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11
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Bisson G, Marino M, Poletti D, Innocente N, Maifreni M. Turbidimetric definition of growth limits in probiotic Lactobacillus strains from the perspective of an adaptation strategy. J Dairy Sci 2021; 104:12236-12248. [PMID: 34600710 DOI: 10.3168/jds.2021-20888] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Accepted: 08/23/2021] [Indexed: 11/19/2022]
Abstract
The application of an adaptation strategy for probiotics, which may improve their stress tolerance, requires the identification of the growth range for each parameter tested. In this study, 4 probiotics (Lactobacillus acidophilus, Lacticaseibacillus casei, Lacticaseibacillus rhamnosus, and Lactiplantibacillus plantarum) were grown under different pH, NaCl, and sucrose concentrations at 25°C, 30°C, and 37°C. Turbidimetric growth curves were carried out and lag phase duration, maximum growth rate, and amplitude (i.e., the difference between initial and stationary phase optical density) were estimated. Moreover, cell morphology was observed, and cell length measured. The growth response, as well as the morphological changes, were quite different within the 4 species. The L. acidophilus was the most sensitive strain, whereas L. plantarum was shown to better tolerate a wide range of stressful conditions. Frequently, morphological changes occurred when the growth curve was delayed. Based on the results, ranges of environmental parameters are proposed that can be considered suboptimal for each strain, and therefore could be tested. The quantitative evaluation of the growth kinetics as well as the morphological observation of the cells can constitute useful support to the choice of the parameters to be used in an adaptation strategy, notwithstanding the need to verify the effect on viability both in model systems and in foods.
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Affiliation(s)
- Giulia Bisson
- Department of Agricultural, Food, Environmental and Animal Science, University of Udine, via Sondrio 2/A, 33100 Udine, Italy
| | - Marilena Marino
- Department of Agricultural, Food, Environmental and Animal Science, University of Udine, via Sondrio 2/A, 33100 Udine, Italy.
| | - Denise Poletti
- Department of Agricultural, Food, Environmental and Animal Science, University of Udine, via Sondrio 2/A, 33100 Udine, Italy
| | - Nadia Innocente
- Department of Agricultural, Food, Environmental and Animal Science, University of Udine, via Sondrio 2/A, 33100 Udine, Italy
| | - Michela Maifreni
- Department of Agricultural, Food, Environmental and Animal Science, University of Udine, via Sondrio 2/A, 33100 Udine, Italy
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12
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Won G, Choi SI, Park N, Kim JE, Kang CH, Kim GH. In Vitro Antidiabetic, Antioxidant Activity, and Probiotic Activities of Lactiplantibacillus plantarum and Lacticaseibacillus paracasei Strains. Curr Microbiol 2021; 78:3181-3191. [PMID: 34213618 PMCID: PMC8289794 DOI: 10.1007/s00284-021-02588-5] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Accepted: 06/22/2021] [Indexed: 12/22/2022]
Abstract
Diabetes, a chronic metabolic disorder, is characterized by persistent hyperglycemia. This study aimed to evaluate the hypoglycemic and antioxidant activities of lactic acid bacteria strains isolated from humans and food products and investigate the probiotic properties of the selected four strains. The hypoglycemic activity of the isolated strains was examined by evaluating the α-glucosidase and α-amylase inhibitory activities. The antioxidant activity was measured using the DPPH, ABTS, and FRAP assays. Four strains (Lactiplantibacillus plantarum MG4229, MG4296, MG5025, and Lacticaseibacillus paracasei MG5012) exhibited potent α-glucosidase inhibitory (>75%) and α-amylase inhibitory (>85%) activities, which were comparable to those of acarbose (>50%; 1000 μg/mL). Similarly, the radical scavenging and antioxidant activities of the four strains were comparable to those of ascorbic acid (50 μg/mL). Additionally, the probiotic properties of the four selected strains were examined based on acid and bile salt tolerance, auto-aggregation ability, and antibiotic resistance. The four strains were resistant to pH 2 (>50% of survivability) and 0.5% bile salt (>80% of survivability). Therefore, we suggest that the selected strains with hypoglycemic, antioxidant, probiotic properties can potentially prevent diabetes.
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Affiliation(s)
- GaYeong Won
- Department of Health Functional New Materials, Duksung Women's University, Seoul, 01369, Korea
| | - Soo-Im Choi
- Department of Health Functional New Materials, Duksung Women's University, Seoul, 01369, Korea
| | - NaYeong Park
- Department of Health Functional New Materials, Duksung Women's University, Seoul, 01369, Korea
| | - Ji-Eun Kim
- MEDIOGEN, Co., Ltd., Jecheon, 27159, Korea
| | | | - Gun-Hee Kim
- Department of Food and Nutrition, Duksung Women's University, Seoul, 01369, Korea.
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13
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Yang H, He M, Wu C. Cross protection of lactic acid bacteria during environmental stresses: Stress responses and underlying mechanisms. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111203] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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14
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Wu J, Yan X, Weng P, Chen G, Wu Z. Homology- and cross-resistance of Lactobacillus plantarum to acid and osmotic stress and the influence of induction conditions on its proliferation by RNA-Seq. J Basic Microbiol 2021; 61:576-590. [PMID: 33945164 DOI: 10.1002/jobm.202100051] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 03/23/2021] [Accepted: 04/18/2021] [Indexed: 12/27/2022]
Abstract
In this study, homology- and cross-resistance of Lactobacillus plantarum L1 and Lactobacillus plantarum L2 to acid and osmotic stress were investigated. Meanwhile, its proliferation mechanism was demonstrated by transcriptomic analysis using RNA sequencing. We found that the homologous-resistance and cross-resistance of L. plantarum L1 and L. plantarum L2 increased after acid and osmotic induction treatment by lactic acid and sodium lactate solution in advance, and the survival rate of live bacteria was improved. In addition, the count of viable bacteria of L. plantarum L2 significantly increased cultivated at a pH 5.0 with a 15% sodium lactate sublethal treatment, compared with the control group. Further study revealed that genes related to membrane transport, amino acid metabolism, nucleotide metabolism, and cell growth were significantly upregulated. These findings will contribute to promote high-density cell culture of starter cultures production in the fermented food industry.
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Affiliation(s)
- Jingyi Wu
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Xu Yan
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Peifang Weng
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Gong Chen
- Sichuan Food Fermentation Industry Research and Design Institute, Chengdu, Sichuan, China
| | - Zufang Wu
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
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15
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Min B, Kim K, Li V, Cho S, Kim H. Changes in Cell Membrane Fatty Acid Composition of Streptococcus thermophilus in Response to Gradually Increasing Heat Temperature. J Microbiol Biotechnol 2020; 30:739-748. [PMID: 32482940 PMCID: PMC9745660 DOI: 10.4014/jmb.1912.12053] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2020] [Accepted: 02/28/2020] [Indexed: 12/15/2022]
Abstract
In this study, a method of heat adaptation was implemented in an attempt to increase the upper thermal threshold of two Streptococcus thermophilus found in South Korea and identified the alterations in membrane fatty acid composition to adaptive response to heat. In order to develop heat tolerant lactic acid bacteria, heat treatment was continuously applied to bacteria by increasing temperature from 60°C until the point that no surviving cell was detected. Our results indicated significant increase in heat tolerance of heat-adapted strains compared to the wild type (WT) strains. In particular, the survival ratio of basically low heat-tolerant strain increased even more. In addition, the strains with improved heat tolerance acquired cross protection, which improved their survival ratio in acid, bile salts and osmotic conditions. A relation between heat tolerance and membrane fatty acid composition was identified. As a result of heat adaptation, the ratio of unsaturated to saturated fatty acids (UFA/SFA) and C18:1 relative concentration were decreased. C6:0 in only heatadapted strains and C22:0 in only the naturally high heat tolerant strain were detected. These results support the hypothesis, that the consequent increase of SFA ratio is a cellular response to environmental stresses such as high temperatures, and it is able to protect the cells from acid, bile salts and osmotic conditions via cross protection. This study demonstrated that the increase in heat tolerance can be utilized as a mean to improve bacterial tolerance against various environmental stresses.
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Affiliation(s)
- Bonggyu Min
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
| | - Kkotnim Kim
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
| | - Vladimir Li
- Interdisciplinary Program in Bioinformatics, Seoul National University, Seoul 0886, Republic of Korea
| | - Seoae Cho
- C&K genomics Inc., C-1008, H businesspark, Seoul 08826, Republic of Korea
| | - Heebal Kim
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
- Interdisciplinary Program in Bioinformatics, Seoul National University, Seoul 0886, Republic of Korea
- C&K genomics Inc., C-1008, H businesspark, Seoul 08826, Republic of Korea
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16
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Kim KM, Yang SJ, Kim DS, Lee CW, Kim HY, Lee S, Choi JW, Sohn J, Shin SS, Lee S. Probiotic properties and immune-stimulating effect of the Jeju lava seawater mineral-coated probiotics. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109299] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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17
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Zhang C, Gui Y, Chen X, Chen D, Guan C, Yin B, Pan Z, Gu R. Transcriptional homogenization of Lactobacillus rhamnosus hsryfm 1301 under heat stress and oxidative stress. Appl Microbiol Biotechnol 2020; 104:2611-2621. [DOI: 10.1007/s00253-020-10407-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Revised: 01/10/2020] [Accepted: 01/23/2020] [Indexed: 01/29/2023]
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18
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Chua JCL, Hale JDF, Silcock P, Bremer PJ. Bacterial survival and adhesion for formulating new oral probiotic foods. Crit Rev Food Sci Nutr 2019; 60:2926-2937. [PMID: 31556313 DOI: 10.1080/10408398.2019.1669528] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Probiotics are defined as live microorganisms, which, when administered in adequate amounts, confer health benefits to the host. Traditionally, probiotic food research has heavily focused on the genera Bifidobacteria and Lactobacilli, along with their benefits for gut health. Recently with the identification of new probiotic strains specifically intended for oral health applications, the development of probiotic foods for oral health benefits has garnered interest, with a renewed focus on identifying new food formats for delivering probiotics. The development of novel oral probiotic foods is highly complex, as the composition of a food matrix dictates: (1) bacterial viability during production and shelf life and (2) how bacteria partition with components within a food matrix and subsequently adhere to oral cavity surfaces. At present, virtually no information is available on oral probiotic strains such as Streptococcus salivarius; specifically, how orally-derived strains survive under different food parameters. Furthermore, limited information exists on the partition behavior of probiotics with food components, governed by physico-chemical interactions and adhesion phenomena. This review aspires to examine this framework by providing a foundation with existing literature related to the common probiotic genera, in order to inform and drive future attempts of designing new oral probiotic food formats.
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Affiliation(s)
- Jonathan C L Chua
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
| | | | - Pat Silcock
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
| | - Phil J Bremer
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
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Pang Sing T, Julian R, Hatai K. Identification, Growth Profile and Probiotic Properties of Autochthonous Intestinal Bacteria of Sagor catfish (Hexanematichthys sagor). Biocontrol Sci 2019; 24:1-11. [PMID: 30880308 DOI: 10.4265/bio.24.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
The prevalence of antibiotic resistant bacteria in aquaculture has reached alarming proportions and intensified the search for microbe derived antimicrobial compounds. This study isolated bacteria from the intestine of Sagor catfish (Hexanematichthys sagor) and screened it for antagonistic properties. Five out of 334 bacterial isolates inhibited growth of fish pathogens. The 5 bacterial strains included relatives of Shewanella haliotis, Myroides odoratimimus, Vibrio harveyi, Vibrio alginolyticus and Alcaligenes faecalis. The growth profiles and probiotic properties of these bacteria were examined. The results showed that the isolate 9 (3) 7.5.2.1, whose closest relative was S. haliotis exhibited growth and probiotic advantage compared to the other bacterial strains, such as highest doubling time and the ability to survive at all experimental temperatures (18 to 60℃) , and bile concentrations (0.01 to 1.00%) and pH (pH2 to 9) . While the bacteria with probiotic properties were successfully isolated. Further study is necessary to examine the efficiency of the probiotic candidate bacteria in boosting fish immunity against pathogens.
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Affiliation(s)
- Tung Pang Sing
- Microbiology and Fish Disease Laboratory, Borneo Marine Research Institute, University Malaysia Sabah
| | - Ransangan Julian
- Microbiology and Fish Disease Laboratory, Borneo Marine Research Institute, University Malaysia Sabah
| | - Kishio Hatai
- Microbiology and Fish Disease Laboratory, Borneo Marine Research Institute, University Malaysia Sabah
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Kulkarni S, Haq SF, Samant S, Sukumaran S. Adaptation of Lactobacillus acidophilus to Thermal Stress Yields a Thermotolerant Variant Which Also Exhibits Improved Survival at pH 2. Probiotics Antimicrob Proteins 2019; 10:717-727. [PMID: 28853009 DOI: 10.1007/s12602-017-9321-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Loss in probiotic viability upon exposure to stressful storage and transport conditions has plagued the probiotic market worldwide. Lactobacillus acidophilus is an important probiotic that is added to various functional foods. It is known to be fairly labile and susceptible to temperature variations that it encounters during processing and storage which increases production cost. It has been repeatedly demonstrated that pre-exposure to sub-lethal doses of stress, particularly, temperature and pH, leads to improved survival of various probiotics when they subsequently encounter the same stress of a much greater magnitude. Attempts to adapt L. acidophilus to temperatures as high as 65 °C to arrive at a thermotolerant variant have not been reported previously. To improve viability at elevated temperatures, we gradually adapted the L. acidophilus NCFM strain to survival at 65 °C for 40 min. Following adaptation, the variant showed a 2-log greater survival compared to wild-type at 65 °C. Interestingly, this thermotolerant variant also demonstrated a 2-log greater stability compared to wild-type at pH 2.0. The improved pH and temperature stress tolerance exhibited by this variant remained unaltered even when the strain was lyophilized. Moreover, the thermotolerant variant demonstrated improved stability compared to wild-type when stored for up to a week at 37 and 42 °C. Probiotic properties of the variant such as adherence to epithelial cells and antibacterial activity remained unaltered. This strain can potentially help address the issue of significant loss in viable cell counts of L. acidophilus which is typically encountered during probiotic manufacture and storage.
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Affiliation(s)
- Sonia Kulkarni
- Anthem Biosciences Pvt. Ltd., Bommasandra Industrial Area Phase-I, Hosur Road, Bangalore, 560099, India
| | - Saiful F Haq
- Anthem Biosciences Pvt. Ltd., Bommasandra Industrial Area Phase-I, Hosur Road, Bangalore, 560099, India
| | - Shalaka Samant
- Anthem Biosciences Pvt. Ltd., Bommasandra Industrial Area Phase-I, Hosur Road, Bangalore, 560099, India.
| | - Sunilkumar Sukumaran
- Anthem Biosciences Pvt. Ltd., Bommasandra Industrial Area Phase-I, Hosur Road, Bangalore, 560099, India
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Cao P, Wu L, Wu Z, Pan D, Zeng X, Guo Y, Lian L. Effects of oligosaccharides on the fermentation properties of Lactobacillus plantarum. J Dairy Sci 2019; 102:2863-2872. [PMID: 30738673 DOI: 10.3168/jds.2018-15410] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2018] [Accepted: 12/10/2018] [Indexed: 12/11/2022]
Abstract
In the present work, we studied the effects of different oligosaccharides on Lactobacillus plantarum ATCC14917, focusing on growth and adhesion characteristics and fermented milk flavor. The results showed that mannan-oligosaccharide (MOS) had the greatest proliferative effect on L. plantarum ATCC14917 in vitro. In terms of adhesive properties, the autoaggregation rate of L. plantarum cultured in MOS was 23.76%, adhesion to mucin was 24.65%, and adhesion to Caco-2 cells was 14.71%. These results for L. plantarum cultured with MOS were higher than those for L. plantarum cultured in fructo-oligosaccharides (FOS) or galacto-oligosaccharides (GOS). Furthermore, the surface consistency and viscosity scores of fermented milk of the MOS group was higher than that of milks cultured with FOS or GOS, although MOS had the lowest scores for fermented milk flavor.
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Affiliation(s)
- Pei Cao
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, 315211, Zhejiang, China
| | - Lingyi Wu
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, 315211, Zhejiang, China
| | - Zhen Wu
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, 315211, Zhejiang, China.
| | - Daodong Pan
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, 315211, Zhejiang, China; Department of Food Science and Nutrition, Ginling College, Nanjing Normal University, 210097, Nanjing, China.
| | - Xiaoqun Zeng
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, 315211, Zhejiang, China
| | - Yuxing Guo
- Department of Food Science and Nutrition, Ginling College, Nanjing Normal University, 210097, Nanjing, China
| | - Liwei Lian
- Ningbo Dairy Group, Ningbo, 315000, Zhejiang, China
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Kato S, Tobe H, Matsubara H, Sawada M, Sasaki Y, Fukiya S, Morita N, Yokota A. The membrane phospholipid cardiolipin plays a pivotal role in bile acid adaptation by Lactobacillus gasseri JCM1131 T. Biochim Biophys Acta Mol Cell Biol Lipids 2018; 1864:403-412. [PMID: 29883797 DOI: 10.1016/j.bbalip.2018.06.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2018] [Revised: 05/17/2018] [Accepted: 06/03/2018] [Indexed: 01/26/2023]
Abstract
Bile acids exhibit strong antimicrobial activity as natural detergents, and are involved in lipid digestion and absorption. We investigated the mechanism of bile acid adaptation in Lactobacillus gasseri JCM1131T. Exposure to sublethal concentrations of cholic acid (CA), a major bile acid in humans, resulted in development of resistance to otherwise-lethal concentrations of CA by this intestinal lactic acid bacterium. As this adaptation was accompanied by decreased cell-membrane damage, we analyzed the membrane lipid composition of L. gasseri. Although there was no difference in the proportions of glycolipids (~70%) and phospholipids (~20%), adaptation resulted in an increased abundance of long-sugar-chain glycolipids and a 100% increase in cardiolipin (CL) content (to ~50% of phospholipids) at the expense of phosphatidylglycerol (PG). In model vesicles, the resistance of PG vesicles to solubilization by CA increased with increasing CL/PG ratio. Deletion of the two putative CL synthase genes, the products of which are responsible for CL synthesis from PG, decreased the CL content of the mutants, but did not affect their ability to adapt to CA. Exposure to CA restored the CL content of the two single-deletion mutants, likely due to the activities of the remaining CL synthase. In contrast, the CL content of the double-deletion mutant was not restored, and the lipid composition was modified such that PG predominated (~45% of total lipids) at the expense of glycolipids. Therefore, CL plays important roles in bile acid resistance and maintenance of the membrane lipid composition in L. gasseri.
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Affiliation(s)
- Shinji Kato
- Laboratory of Microbial Physiology, Research Faculty of Agriculture, Hokkaido University, Sapporo, Hokkaido 060-8589, Japan.
| | - Haruhi Tobe
- Laboratory of Microbial Physiology, Research Faculty of Agriculture, Hokkaido University, Sapporo, Hokkaido 060-8589, Japan.
| | - Hiroki Matsubara
- Laboratory of Microbial Physiology, Research Faculty of Agriculture, Hokkaido University, Sapporo, Hokkaido 060-8589, Japan.
| | - Mariko Sawada
- Laboratory of Microbial Physiology, Research Faculty of Agriculture, Hokkaido University, Sapporo, Hokkaido 060-8589, Japan.
| | - Yasuko Sasaki
- Laboratory of Fermented Foods, School of Agriculture, Meiji University, Kawasaki, Kanagawa 214-8571, Japan.
| | - Satoru Fukiya
- Laboratory of Microbial Physiology, Research Faculty of Agriculture, Hokkaido University, Sapporo, Hokkaido 060-8589, Japan.
| | - Naoki Morita
- Bioproduction Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), Sapporo, Hokkaido 062-8517, Japan.
| | - Atsushi Yokota
- Laboratory of Microbial Physiology, Research Faculty of Agriculture, Hokkaido University, Sapporo, Hokkaido 060-8589, Japan.
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Identification and analysis of the function of surface layer proteins from three Lactobacillus strains. ANN MICROBIOL 2018. [DOI: 10.1007/s13213-018-1335-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022] Open
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Chen MJ, Tang HY, Chiang ML. Effects of heat, cold, acid and bile salt adaptations on the stress tolerance and protein expression of kefir-isolated probiotic Lactobacillus kefiranofaciens M1. Food Microbiol 2017; 66:20-27. [DOI: 10.1016/j.fm.2017.03.020] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2016] [Revised: 03/23/2017] [Accepted: 03/28/2017] [Indexed: 01/01/2023]
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Effects of media, heat adaptation, and outlet temperature on the survival of Lactobacillus salivarius NRRL B-30514 after spray drying and subsequent storage. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.08.008] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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26
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Ergin F, Atamer Z, Asci Arslan A, Comak Gocer EM, Demir M, Samtlebe M, Hinrichs J, Kücükcetin A. Application of cold- and heat-adapted Lactobacillus acidophilus in the manufacture of ice cream. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.03.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Nguyen HT, Truong DH, Kouhoundé S, Ly S, Razafindralambo H, Delvigne F. Biochemical Engineering Approaches for Increasing Viability and Functionality of Probiotic Bacteria. Int J Mol Sci 2016; 17:E867. [PMID: 27271598 PMCID: PMC4926401 DOI: 10.3390/ijms17060867] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2016] [Revised: 05/17/2016] [Accepted: 05/18/2016] [Indexed: 01/02/2023] Open
Abstract
The literature presents a growing body of evidence demonstrating the positive effect of probiotics on health. Probiotic consumption levels are rising quickly in the world despite the fluctuation of their viability and functionality. Technological methods aiming at improving probiotic characteristics are thus highly wanted. However, microbial metabolic engineering toolbox is not available for this kind of application. On the other hand, basic microbiology teaches us that bacteria are able to exhibit adaptation to external stresses. It is known that adequately applied sub-lethal stress, i.e., controlled in amplitude and frequency at a given stage of the culture, is able to enhance microbial robustness. This property could be potentially used to improve the viability of probiotic bacteria, but some technical challenges still need to be overcome before any industrial implementation. This review paper investigates the different technical tools that can be used in order to define the proper condition for improving viability of probiotic bacteria and their implementation at the industrial scale. Based on the example of Bifidobacterium bifidum, potentialities for simultaneously improving viability, but also functionality of probiotics will be described.
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Affiliation(s)
- Huu-Thanh Nguyen
- Natural Products and Industrial Biochemistry Research Group (NPIB), Faculty of Applied Sciences, Ton Duc Thang University, 19 Nguyen Huu Tho, Tan Phong Ward, District 7, 700000 Ho Chi Minh City, Vietnam.
- Microbial Processes and Interactions (MiPI), Agro-biochem Department, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2, 5030 Gembloux, Belgium.
| | - Dieu-Hien Truong
- Faculty of Applied Sciences, Ton Duc Thang University, 19 Nguyen Huu Tho, Tan Phong Ward, District 7, 700000 Ho Chi Minh City, Vietnam.
| | - Sonagnon Kouhoundé
- Microbial Processes and Interactions (MiPI), Agro-biochem Department, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2, 5030 Gembloux, Belgium.
| | - Sokny Ly
- Microbial Processes and Interactions (MiPI), Agro-biochem Department, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2, 5030 Gembloux, Belgium.
| | - Hary Razafindralambo
- Food technology and Formulation, Agro-Biochem Department, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2, 5030 Gembloux, Belgium.
| | - Frank Delvigne
- Microbial Processes and Interactions (MiPI), Agro-biochem Department, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2, 5030 Gembloux, Belgium.
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Mahmoudi I, Moussa OB, Khaldi TEM, Kebouchi M, Soligot C, Le Roux Y, Hassouna M. Functional in vitro screening of Lactobacillus strains isolated from Tunisian camel raw milk toward their selection as probiotic. Small Rumin Res 2016. [DOI: 10.1016/j.smallrumres.2016.03.016] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Alves M, Peres CM, Hernandez-Mendonza A, Bronze MR, Peres C, Malcata FX. Olive paste as vehicle for delivery of potential probiotic Lactobacillus plantarum 33. Food Res Int 2015; 75:61-70. [DOI: 10.1016/j.foodres.2015.04.048] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2015] [Revised: 04/18/2015] [Accepted: 04/21/2015] [Indexed: 12/30/2022]
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Overexpression of Small Heat Shock Protein Enhances Heat- and Salt-Stress Tolerance of Bifidobacterium longum NCC2705. Curr Microbiol 2015; 71:8-15. [DOI: 10.1007/s00284-015-0811-0] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2014] [Accepted: 02/23/2015] [Indexed: 12/24/2022]
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Mathipa MG, Thantsha MS. Cocktails of probiotics pre-adapted to multiple stress factors are more robust under simulated gastrointestinal conditions than their parental counterparts and exhibit enhanced antagonistic capabilities against Escherichia coli and Staphylococcus aureus. Gut Pathog 2015; 7:5. [PMID: 25729438 PMCID: PMC4344999 DOI: 10.1186/s13099-015-0053-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/28/2014] [Accepted: 02/13/2015] [Indexed: 01/25/2023] Open
Abstract
Background The success of the probiotics in delivery of health benefits depends on their ability to withstand the technological and gastrointestinal conditions; hence development of robust cultures is critical to the probiotic industry. Combinations of probiotic cultures have proven to be more effective than the use of single cultures for treatment and prevention of heterogeneous diseases. We investigated the effect of pre- adaptation of probiotics to multiple stresses on their stability under simulated gastrointestinal conditions and the effect of their singular as well as their synergistic antagonistic effect against selected enteric pathogens. Methods Probiotic cultures were inoculated into MRS broth adjusted to pH 2 and incubated for 2 h at 37°C. Survivors of pH 2 were subcultured into 2% bile acid for 1 h at 37°C. Cells that showed growth after exposure to 2% bile acid for 1 h were finally inoculated in fresh MRS broth and incubated at 55°C for 2 h. The cells surviving were then used as stress adapted cultures. The adapted cultures were exposed to simulated gastrointestinal conditions and their non- adapted counterparts were used to compare the effects of stress adaptation. The combination cultures were tested for their antipathogenic effects on Escherichia coli and Staphylococcus aureus. Results Acid and bile tolerances of most of the stress-adapted cells were higher than of the non-adapted cells. Viable counts of all the stress-adapted lactobacilli and Bifidobacterium longum LMG 13197 were higher after sequential exposure to simulated gastric and intestinal fluids. However, for B. longum Bb46 and B. bifidum LMG 13197, viability of non-adapted cells was higher than for adapted cells after exposure to these fluids. A cocktail containing L. plantarum + B. longum Bb46 + B. longum LMG 13197 best inhibited S. aureus while E. coli was best inhibited by a combination containing L. acidophilus La14 150B + B. longum Bb46 + B. bifidum LMG 11041. A cocktail containing the six non- adapted cultures was the least effective in inhibiting the pathogens. Conclusion Multi-stress pre-adaptation enhances viability of probiotics under simulated gastrointestinal conditions; and formulations containing a mixture of multi stress-adapted cells exhibits enhanced synergistic effects against foodborne pathogens.
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Affiliation(s)
- Moloko Gloria Mathipa
- Department of Microbiology and Plant Pathology, New Agricultural Sciences Building, University of Pretoria, Pretoria, 0002 South Africa
| | - Mapitsi Silvester Thantsha
- Department of Microbiology and Plant Pathology, New Agricultural Sciences Building, University of Pretoria, Pretoria, 0002 South Africa
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Thankappan B, Ramesh D, Ramkumar S, Natarajaseenivasan K, Anbarasu K. Characterization of Bacillus spp. from the gastrointestinal tract of Labeo rohita--towards to identify novel probiotics against fish pathogens. Appl Biochem Biotechnol 2014; 175:340-53. [PMID: 25274116 DOI: 10.1007/s12010-014-1270-y] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2014] [Accepted: 09/23/2014] [Indexed: 11/28/2022]
Abstract
The aim of the present study is to screen and characterize endogenous microbiota Bacillus spp. from the gastrointestinal (GI) tract of Labeo rohita in order to evaluate their probiotic attributes. A total of 74 isolates from the GI of L. rohita were evaluated for their antimicrobial properties by agar well-diffusion method against fish pathogens. Based on the better antibacterial features, three isolates (KADR1, KADR3, and KADR4) were selected for further delineation. The three selected isolates exhibited higher tolerance to bile salt, moderate tolerance to low pH, high surface hydrophobicity to solvents, and capable to autoaggregate. All three isolates demonstrated notable proteolytic, catalase activity and susceptibility to various antibiotics. Partial 16S rRNA sequencing revealed that the isolates exhibited 99 % sequence homology with Bacillus subtilis, Bacillus aerophilus, and Bacillus firmus of the database substantiating morphological and physiological characterization. Survivability in low pH and bile salt ensures their adaptability in the fish intestinal microenvironment. The ability to autoaggregate reveals colonization potential in the GI of the fish. Absence of hemolytic activity, antibiotic susceptibility to certain antibiotics, presence of protease and catalase activity, and non-pathogenic caliber of the above-mentioned isolates could be feasible characteristics when considering them as probiotics in the aquaculture industry.
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Affiliation(s)
- Bency Thankappan
- Department of Marine Biotechnology, Bharathidasan University, Tiruchirappalli, Tamil Nadu, 620 024, India
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Waśko A, Polak-berecka M, Gustaw W. Increased viability of probioticLactobacillus rhamnosusafter osmotic stress. ACTA ALIMENTARIA 2013. [DOI: 10.1556/aalim.42.2013.4.7] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Molecular basis of the adaption of the anchovy isolate Lactobacillus sakei CRL1756 to salted environments through a proteomic approach. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.09.009] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Antagonistic activity of Lactobacillus isolates against Salmonella typhi in vitro. BIOMED RESEARCH INTERNATIONAL 2013; 2013:680605. [PMID: 24191248 PMCID: PMC3804358 DOI: 10.1155/2013/680605] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/16/2013] [Revised: 07/16/2013] [Accepted: 08/13/2013] [Indexed: 12/13/2022]
Abstract
Background. Enteric fever is a global health problem, and rapidly developing resistance to various drugs makes the situation more alarming. The potential use of Lactobacillus to control typhoid fever represents a promising approach, as it may exert protective actions through various mechanisms. Methods. In this study, the probiotic potential and antagonistic activities of 32 Lactobacillus isolates against Salmonella typhi were evaluated. The antimicrobial activity of cell free supernatants of Lactobacillus isolates, interference of Lactobacillus isolates with the Salmonella adherence and invasion, cytoprotective effect of Lactobacillus isolates, and possibility of concurrent use of tested Lactobacillus isolates and antibiotics were evaluated by testing their susceptibilities to antimicrobial agents, and their oxygen tolerance was also examined. Results. The results revealed that twelve Lactobacillus isolates could protect against Salmonella typhi infection through interference with both its growth and its virulence properties, such as adherence, invasion, and cytotoxicity. These Lactobacillus isolates exhibited MIC values for ciprofloxacin higher than those of Salmonella typhi and oxygen tolerance and were identified as Lactobacillus plantarum. Conclusion. The tested Lactobacillus plantarum isolates can be introduced as potential novel candidates that have to be subjected for in vivo and application studies for treatment and control of typhoid fever.
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Cheow WS, Hadinoto K. Biofilm-like Lactobacillus rhamnosus probiotics encapsulated in alginate and carrageenan microcapsules exhibiting enhanced thermotolerance and freeze-drying resistance. Biomacromolecules 2013; 14:3214-22. [PMID: 23985031 DOI: 10.1021/bm400853d] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Microcapsules containing high-density biofilm-like Lactobacillus rhamnosus probiotics, in place of planktonic cells, are developed in order to enhance the cell viability upon exposures to stresses commonly encountered during food lifecycle (i.e., heating, freeze-drying, refrigerated storage, and acid). The high-density (HD) capsules are prepared by in situ cultivation of the planktonic cells in the confined space of polysaccharide-based capsules (i.e., chitosan-coated alginate and carrageenan capsules). Compared to their planktonic counterparts, the HD capsules exhibit higher freeze-drying resistance (~40×) and higher thermotolerance upon prolonged wet heat exposures at 60 and 70 °C (~12-8000×), but not at higher temperatures even for short exposures (i.e., 80 and 100 °C). The enhanced viability of the HD capsules, however, is not observed during the refrigerated storage and exposure to the simulated gastric juice. The alginate capsules are superior to carrageenan owed to their better cell release profile in the simulated intestinal juice and storage viability.
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Affiliation(s)
- Wean Sin Cheow
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 637459 Singapore
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du Toit E, Vesterlund S, Gueimonde M, Salminen S. Assessment of the effect of stress-tolerance acquisition on some basic characteristics of specific probiotics. Int J Food Microbiol 2013; 165:51-6. [PMID: 23688551 DOI: 10.1016/j.ijfoodmicro.2013.04.022] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2012] [Revised: 04/16/2013] [Accepted: 04/17/2013] [Indexed: 10/26/2022]
Abstract
The production of viable functional probiotics presupposes stability of strain features in the final product. We evaluated the impact of acquisition of heat-tolerance and subsequent freeze-drying on the adhesion properties of Lactobacillus rhamnosus GG, Lactobacillus casei Shirota, Bifidobacterium lactis Bb-12 and Bifidobacterium animalis IF20/1 and on their ability to inhibit the adhesion of pathogens in a mucus model. Both fresh and freeze-dried cultures were evaluated. Significant differences were observed between fresh, freeze dried, fresh heat-tolerant and freeze dried heat-tolerant strains, especially in the ability of the freeze dried probiotics to exclude, displace or outcompete pathogens. Based on our study characterizing probiotic properties such as adhesion and competitive exclusion, it seems possible to adapt probiotics to processing stresses, such as heat, without significantly changing the probiotic properties of the strains assessed. This may provide new options for future probiotic production technology. However, our results also emphasize that the properties of the stress-adapted strains, as well as the effect of the production processes should always be assessed as these are strain-specific.
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Affiliation(s)
- Elloise du Toit
- Functional Foods Forum, University of Turku, 20014 Turku, Finland.
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Modulation of Lactobacillus plantarum gastrointestinal robustness by fermentation conditions enables identification of bacterial robustness markers. PLoS One 2012; 7:e39053. [PMID: 22802934 PMCID: PMC3389004 DOI: 10.1371/journal.pone.0039053] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2012] [Accepted: 05/14/2012] [Indexed: 01/01/2023] Open
Abstract
Background Lactic acid bacteria (LAB) are applied worldwide in the production of a variety of fermented food products. Additionally, specific Lactobacillus species are nowadays recognized for their health-promoting effects on the consumer. To optimally exert such beneficial effects, it is considered of great importance that these probiotic bacteria reach their target sites in the gut alive. Methodology/Principal Findings In the accompanying manuscript by Bron et al. the probiotic model organism Lactobacillus plantarum WCFS1 was cultured under different fermentation conditions, which was complemented by the determination of the corresponding molecular responses by full-genome transcriptome analyses. Here, the gastrointestinal (GI) survival of the cultures produced was assessed in an in vitro assay. Variations in fermentation conditions led to dramatic differences in GI-tract survival (up to 7-log) and high robustness could be associated with low salt and low pH during the fermentations. Moreover, random forest correlation analyses allowed the identification of specific transcripts associated with robustness. Subsequently, the corresponding genes were targeted by genetic engineering, aiming to enhance robustness, which could be achieved for 3 of the genes that negatively correlated with robustness and where deletion derivatives displayed enhanced survival compared to the parental strain. Specifically, a role in GI-tract survival could be confirmed for the lp_1669-encoded AraC-family transcription regulator, involved in capsular polysaccharide remodeling, the penicillin-binding protein Pbp2A involved in peptidoglycan biosynthesis, and the Na+/H+ antiporter NapA3. Moreover, additional physiological analysis established a role for Pbp2A and NapA3 in bile salt and salt tolerance, respectively. Conclusion Transcriptome trait matching enabled the identification of biomarkers for bacterial (gut-)robustness, which is important for our molecular understanding of GI-tract survival and could facilitate the design of culture conditions aimed to enhance probiotic culture robustness.
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Flow cytometric assessment of the protectants for enhanced in vitro survival of probiotic lactic acid bacteria through simulated human gastro-intestinal stresses. Appl Microbiol Biotechnol 2012; 95:345-56. [DOI: 10.1007/s00253-012-4030-3] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2012] [Revised: 03/09/2012] [Accepted: 03/15/2012] [Indexed: 01/22/2023]
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Rodríguez-González O, Walkling-Ribeiro M, Jayaram S, Griffiths MW. Cross-protective effects of temperature, pH, and osmotic and starvation stresses in Escherichia coli O157:H7 subjected to pulsed electric fields in milk. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2011.07.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Gao Y, Li D, Liu S, Liu Y. Probiotic potential of L. sake C2 isolated from traditional Chinese fermented cabbage. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1608-4] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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The hsp 16 gene of the probiotic Lactobacillus acidophilus is differently regulated by salt, high temperature and acidic stresses, as revealed by reverse transcription quantitative PCR (qRT-PCR) analysis. Int J Mol Sci 2011; 12:5390-405. [PMID: 21954366 PMCID: PMC3179173 DOI: 10.3390/ijms12085390] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2011] [Revised: 08/08/2011] [Accepted: 08/15/2011] [Indexed: 11/16/2022] Open
Abstract
Small heat shock proteins (sHsps) are ubiquitous conserved chaperone-like proteins involved in cellular proteins protection under stressful conditions. In this study, a reverse transcription quantitative PCR (RT-qPCR) procedure was developed and used to quantify the transcript level of a small heat shock gene (shs) in the probiotic bacterium Lactobacillus acidophilus NCFM, under stress conditions such as heat (45 °C and 53 °C), bile (0.3% w/v), hyperosmosis (1 M and 2.5 M NaCl), and low pH value (pH 4). The shs gene of L. acidophilus NCFM was induced by salt, high temperature and acidic stress, while repression was observed upon bile stress. Analysis of the 5′ noncoding region of the hsp16 gene reveals the presence of an inverted repeat (IR) sequence (TTAGCACTC-N9-GAGTGCTAA) homologue to the controlling IR of chaperone expression (CIRCE) elements found in the upstream regulatory region of Gram-positive heat shock operons, suggesting that the hsp16 gene of L. acidophilus might be transcriptionally controlled by HrcA. In addition, the alignment of several small heat shock proteins identified so far in lactic acid bacteria, reveals that the Hsp16 of L. acidophilus exhibits a strong evolutionary relationship with members of the Lactobacillus acidophilus group.
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Kumara M, Dhillonb S, Singhala A, Sooda A, Ghosha M, Gangulia A. Cell surface and stress tolerance properties of a newly isolatedLactobacillus plantarumCh1. ACTA ALIMENTARIA 2011. [DOI: 10.1556/aalim.40.2011.1.6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Baruzzi F, Poltronieri P, Quero GM, Morea M, Morelli L. An in vitro protocol for direct isolation of potential probiotic lactobacilli from raw bovine milk and traditional fermented milks. Appl Microbiol Biotechnol 2011; 90:331-42. [DOI: 10.1007/s00253-011-3133-6] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2010] [Revised: 01/18/2011] [Accepted: 01/19/2011] [Indexed: 01/12/2023]
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Improvement of multiple-stress tolerance and lactic acid production in Lactococcus lactis NZ9000 under conditions of thermal stress by heterologous expression of Escherichia coli DnaK. Appl Environ Microbiol 2010; 76:4277-85. [PMID: 20453133 DOI: 10.1128/aem.02878-09] [Citation(s) in RCA: 74] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The effects of nisin-induced dnaK expression in Lactococcus lactis were examined, and this expression was shown to improve stress tolerance and lactic acid fermentation efficiency. Using a nisin-inducible expression system, DnaK proteins from L. lactis (DnaK(Lla)) and Escherichia coli (DnaK(Eco)) were produced in L. lactis NZ9000. In comparison to a strain harboring the empty vector pNZ8048 (designated NZ-Vector) and one expressing dnaK(Lla) (designated NZ-LDnaK), the dnaK(Eco)-expressing strain, named NZ-EDnaK, exhibited more tolerance to heat stress at 40 degrees C in GM17 liquid medium. The cell viability of NZ-Vector was reduced 4.6-fold after 6 h of heat treatment. However, NZ-EDnaK showed 13.5-fold increased viability under these conditions, with a very low concentration of DnaK(Eco) production. Although the heterologous expression of dnaK(Eco) did not effect DnaK(Lla) production, heat treatment increased the DnaK(Lla) level 3.5- and 3.6-fold in NZ-Vector and NZ-EDnaK, respectively. Moreover, NZ-EDnaK showed tolerance to multiple stresses, including 3% NaCl, 5% ethanol, and 0.5% lactic acid (pH 5.47). In CMG medium, the lactate yield and the maximum lactate productivity of NZ-EDnaK were higher than the corresponding values for NZ-Vector at 30 degrees C. Interestingly, at 40 degrees C, these values of NZ-EDnaK were not significantly different from the corresponding values for the control strain at 30 degrees C. Lactate dehydrogenase (LDH) activity was also found to be stable at 40 degrees C in the presence of DnaK(Eco). These findings suggest that the heterologous expression of dnaK(Eco) enhances the quality control of proteins and enzymes, resulting in improved growth and lactic acid fermentation at high temperature.
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Liao Q, Hang X, Liu X, Pan J, Zhang H, Yang H. The influence of pH on heat stress response by probiotic Lactobacillus plantarum LP-Onlly. ANN MICROBIOL 2010. [DOI: 10.1007/s13213-010-0048-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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Effect of stress pretreatment on survival of probiotic bacteria in gastrointestinal tract simulator. Appl Microbiol Biotechnol 2010; 86:1925-31. [PMID: 20107984 DOI: 10.1007/s00253-009-2429-2] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2009] [Revised: 12/15/2009] [Accepted: 12/25/2009] [Indexed: 10/19/2022]
Abstract
The effect of stress pretreatment on survival of probiotic Lactobacillus acidophilus La-5, Lactobacillus rhamnosus GG, and Lactobacillus fermentum ME-3 cultures was investigated in the single bioreactor gastrointestinal tract simulator (GITS). The cultures were pregrown in pH-auxostat, subjected to temperature, acid, or bile stress treatment, fast frozen in liquid nitrogen (LN(2)), and tested for survival in GITS. After LN(2) freezing the colony forming ability of L. rhamnosus GG and L. fermentum ME-3 nonstressed and stressed cells was well retained (average survival of 75.4 +/- 18.3% and 88.0 +/- 7.2%, respectively). L. acidophilus La-5 strain showed good survival of auxostat nonstressed cells after fast freezing (94.2 +/- 15.0), however the survival of stress pretreated cells was considerably lower (30.8 +/- 8.5%). All LN(2) frozen auxostat cultures survived well in the acid phase of the GIT simulation (survival 81 +/- 21%); however, after the bile phase, the colony formation ability of L. acidophilus La-5, L. rhamnosus GG, and L. fermentum ME-3 decreased by approximately 1.4 +/- 0.2, 3.8 +/- 0.3, and 3.5 +/- 1.2 logarithmic units, respectively. No statistically relevant positive effect of stress pretreatments on survival of LN(2) frozen L. acidophilus La-5, L. rhamnosus GG, and L. fermentum ME-3 in GITS was observed.
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Stack HM, Kearney N, Stanton C, Fitzgerald GF, Ross RP. Association of beta-glucan endogenous production with increased stress tolerance of intestinal lactobacilli. Appl Environ Microbiol 2010; 76:500-7. [PMID: 19933353 PMCID: PMC2805207 DOI: 10.1128/aem.01524-09] [Citation(s) in RCA: 101] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2009] [Accepted: 11/09/2009] [Indexed: 12/30/2022] Open
Abstract
The exopolysaccharide beta-glucan has been reported to be associated with many health-promoting and prebiotic properties. The membrane-associated glycosyltransferase enzyme (encoded by the gtf gene), responsible for microbial beta-glucan production, catalyzes the conversion of sugar nucleotides into beta-glucan. In this study, the gtf gene from Pediococcus parvulus 2.6 was heterologously expressed in Lactobacillus paracasei NFBC 338. When grown in the presence of glucose (7%, wt/vol), the recombinant strain (pNZ44-GTF(+)) displayed a "ropy" phenotype, while scanning electron microscopy (SEM) revealed strands of polysaccharide-linking neighboring cells. Beta-glucan biosynthesis was confirmed by agglutination tests carried out with Streptococcus pneumoniae type 37-specific antibodies, which specifically detect glucan-producing cells. Further analysis showed a approximately 2-fold increase in viscosity in broth media for the beta-glucan-producing strain over 24 h compared to the control strain, which did not show any significant increase in viscosity. In addition, we analyzed the ability of beta-glucan-producing Lactobacillus paracasei NFBC 338 to survive both technological and gastrointestinal stresses. Heat stress assays revealed that production of the polysaccharide was associated with significantly increased protection during heat stress (60-fold), acid stress (20-fold), and simulated gastric juice stress (15-fold). Bile stress assays revealed a more modest but significant 5.5-fold increase in survival for the beta-glucan-producing strain compared to that of the control strain. These results suggest that production of a beta-glucan exopolysaccharide by strains destined for use as probiotics may afford them greater performance/protection during cultivation, processing, and ingestion. As such, expression of the gtf gene may prove to be a straightforward approach to improve strains that might otherwise prove sensitive in such applications.
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Affiliation(s)
- Helena M. Stack
- Teagasc, Moorepark Food Research Centre, Fermoy, County Cork, Department of Microbiology, University College Cork, Cork, Alimentary Pharmabiotic Centre, Cork, Ireland
| | - Niamh Kearney
- Teagasc, Moorepark Food Research Centre, Fermoy, County Cork, Department of Microbiology, University College Cork, Cork, Alimentary Pharmabiotic Centre, Cork, Ireland
| | - Catherine Stanton
- Teagasc, Moorepark Food Research Centre, Fermoy, County Cork, Department of Microbiology, University College Cork, Cork, Alimentary Pharmabiotic Centre, Cork, Ireland
| | - Gerald F. Fitzgerald
- Teagasc, Moorepark Food Research Centre, Fermoy, County Cork, Department of Microbiology, University College Cork, Cork, Alimentary Pharmabiotic Centre, Cork, Ireland
| | - R. Paul Ross
- Teagasc, Moorepark Food Research Centre, Fermoy, County Cork, Department of Microbiology, University College Cork, Cork, Alimentary Pharmabiotic Centre, Cork, Ireland
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