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Mogmenga I, Somda MK, Ouattara CAT, Keita I, Dabiré Y, Diguță CF, Toma RC, Ezeogu LI, Ugwuanyi JO, Ouattara AS, Matei F. Promising Probiotic Properties of the Yeasts Isolated from Rabilé, a Traditionally Fermented Beer Produced in Burkina Faso. Microorganisms 2023; 11:microorganisms11030802. [PMID: 36985375 PMCID: PMC10051331 DOI: 10.3390/microorganisms11030802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 03/12/2023] [Accepted: 03/16/2023] [Indexed: 03/30/2023] Open
Abstract
In recent years, research on yeasts as probiotics has gained more and more interest, which will allow the development of "new" products in the probiotics market. In this context, seventeen yeast strains isolated from Rabilé, a traditional beer produced in Burkina Faso, were assessed for their probiotic attributes. The yeast identification was performed by molecular methods, including PCR-RFLP and 5.8S-ITS region sequencing. Saccharomyces cerevisiae (14 strains) was the predominantly identified species, followed by Pichia kudriavzevii (2 strains) and Rhodotorula mucilaginosa (1 strain). Except for R. mucilaginosa, all yeast strains grew well at human temperature. The yeast strains showed high resistance when they were exposed to simulated gastrointestinal conditions. Auto-aggregation ability was between 70.20 ± 10.53% and 91.82 ± 1.96%, while co-aggregation with E. coli ranged from 24.92 ± 3.96% to 80.68 ± 9.53% and with S. enterica serovar Typhimurium from 40.89 ± 8.18% to 74.06 ± 7.94%. Furthermore, the hydrophobicity of isolated strains toward n-hexane was in the range from 43.17 ± 5.07% to 70.73 ± 2.42%. All yeast strains displayed high antioxidant capabilities, and the strains did not show hemolysis halos, such that they can be considered safe. Additionally, S. cerevisiae strains strongly inhibited the growth of foodborne pathogens. This is the first preliminary study to identify and characterize the yeast strains isolated from Rabilé with interesting probiotic properties.
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Affiliation(s)
- Iliassou Mogmenga
- Laboratoire de Microbiologie et de Biotechnologies Microbiennes, Université Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka 410001, Enugu State, Nigeria
- Centre Universitaire de Banfora, Université Nazi BONI, Bobo-Dioulasso 01 BP 1091, Burkina Faso
| | - Marius Kounbèsiounè Somda
- Laboratoire de Microbiologie et de Biotechnologies Microbiennes, Université Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso
| | - Cheik Amadou Tidiane Ouattara
- Laboratoire de Microbiologie et de Biotechnologies Microbiennes, Université Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso
| | - Ibrahim Keita
- Laboratoire de Microbiologie et de Biotechnologies Microbiennes, Université Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso
| | - Yérobessor Dabiré
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka 410001, Enugu State, Nigeria
- Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LABIOTAN), Département de Biochimie Microbiologie, Université Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso
| | - Camelia Filofteia Diguță
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
| | - Radu Cristian Toma
- Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LABIOTAN), Département de Biochimie Microbiologie, Université Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso
| | - Lewis I Ezeogu
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka 410001, Enugu State, Nigeria
| | - Jerry O Ugwuanyi
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka 410001, Enugu State, Nigeria
| | - Aboubakar S Ouattara
- Laboratoire de Microbiologie et de Biotechnologies Microbiennes, Université Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso
| | - Florentina Matei
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
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Cappello C, Acin-Albiac M, Pinto D, Polo A, Filannino P, Rinaldi F, Gobbetti M, Di Cagno R. Do nomadic lactobacilli fit as potential vaginal probiotics? The answer lies in a successful selective multi-step and scoring approach. Microb Cell Fact 2023; 22:27. [PMID: 36774510 PMCID: PMC9921609 DOI: 10.1186/s12934-023-02030-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Accepted: 01/21/2023] [Indexed: 02/13/2023] Open
Abstract
BACKGROUND The goal of this study was to create a multi-strain probiotic gel that would foster a lactobacilli-dominated vaginal microbiota in pregnant women and ensure appropriate eubiosis for the newborn. Nomadic lactobacilli (95 strains), mostly isolated from food sources, were preliminarily screened for functional traits before being characterized for their capability to inhibit the two vaginal pathogens Streptococcus agalactiae and Candida albicans, which may lead to adverse pregnancy-related outcomes. Eight best-performing strains were chosen and furtherly investigated for their ability to produce biofilm. Lastly, the two selected potential probiotic candidates were analyzed in vitro for their ability to reduce the inflammation caused by C. albicans infection on the reconstituted human vaginal epithelium (HVE). RESULTS Lactiplantibacillus plantarum produced both isomers of lactic acid, while Lacticaseibacillus paracasei produced only L-isomer. The production of hydrogen peroxide was strain-dependent, with the highest concentrations found within Lact. paracasei strains. The auto-aggregation capacity and hydrophobicity traits were species-independent. S. agalactiae 88II3 was strongly inhibited both at pH 7.0 and 4.0, whereas the inhibition of C. albicans UNIBZ54 was less frequent. Overall, L. plantarum strains had the highest pathogen inhibition and functional scoring. L. plantarum C5 and POM1, which were selected as potential probiotic candidates also based on their ability to form biofilms, were able to counteract the inflammation process caused by C. albicans infection in the HVE model. CONCLUSIONS Our multi-step and cumulative scoring-based approach was proven successful in mining and highlighting the probiotic potential of two nomadic lactobacilli strains (L. plantarum C5 and POM1), being applicable to preserve and improve human vaginal health.
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Affiliation(s)
- Claudia Cappello
- grid.34988.3e0000 0001 1482 2038Faculty of Science and Technology, Free University of Bolzano, Bolzano, Italy
| | - Marta Acin-Albiac
- grid.34988.3e0000 0001 1482 2038Faculty of Science and Technology, Free University of Bolzano, Bolzano, Italy
| | - Daniela Pinto
- Human Microbiome Advanced Project, Research & Development, Milan, Italy.
| | - Andrea Polo
- grid.34988.3e0000 0001 1482 2038Faculty of Science and Technology, Free University of Bolzano, Bolzano, Italy
| | - Pasquale Filannino
- grid.7644.10000 0001 0120 3326Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Fabio Rinaldi
- Human Microbiome Advanced Project, Research & Development, Milan, Italy
| | - Marco Gobbetti
- grid.34988.3e0000 0001 1482 2038Faculty of Science and Technology, Free University of Bolzano, Bolzano, Italy
| | - Raffaella Di Cagno
- grid.34988.3e0000 0001 1482 2038Faculty of Science and Technology, Free University of Bolzano, Bolzano, Italy
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Production of plant-based fermented beverages possessing functional ingredients antioxidant, γ-aminobutyric acid and antimicrobials using a probiotic Lactiplantibacillus plantarum strain L42g as an efficient starter culture. J Biosci Bioeng 2022; 134:226-232. [PMID: 35764446 DOI: 10.1016/j.jbiosc.2022.05.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 05/26/2022] [Accepted: 05/31/2022] [Indexed: 11/20/2022]
Abstract
Plant-based probiotic beverages have gained increasing interest due to demand from health-conscious consumers. In this study, we aimed to isolate and screen lactic acid bacteria possessing functional properties for use as a starter culture of fermented almond and coix beverages. Lactiplantibacillus plantarum L42g isolated from fermented beef was selected. Both intact cells and cell free supernatant of this strain exhibited high antioxidant activity based on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging at 38.2% and 44.9%, respectively. L. plantarum L42g grown in MRS broth supplemented with 1% (w v-1) monosodium glutamate (MSG) produced a large amount of γ-aminobutyric acid (GABA) at 496.7 μg mL-1. Moreover, strain L42g displayed remarkable antibacterial activity against several potential foodborne bacterial pathogens, including Bacillus cereus, Listeria monocytogenes, Listeria inocua, Staphylococcus aureus, Streptococcus agalactiae, Escherichia coli, Salmonella enterica subsp. enterica serovar Typhimurium, Shigella sp., Vibrio cholerae and Vibrio parahaemolyticus. Strain L42g also possessed additional probiotic properties including abilities to tolerate gastrointestinal conditions, adhere to gut mucosa, co-aggregate with pathogens, be susceptible to antibiotics, and produce protease. Probiotic strain L42g was subsequently employed in fermenting almond and coix juices containing MSG (1%) supplementation. Levels of antioxidant, GABA and antibacterial formation along with cell growth were clearly higher in fermented almond juice than in fermented coix juice. Nonetheless, both fermented almond and coix juices meet the standards required for the consumption of fermented beverages. Therefore, L. plantarum strain L42g represents a promising starter culture for producing functional plant-based probiotic beverages.
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Di Cagno R, Filannino P, Cantatore V, Polo A, Celano G, Martinovic A, Cavoski I, Gobbetti M. Design of potential probiotic yeast starters tailored for making a cornelian cherry (Cornus mas L.) functional beverage. Int J Food Microbiol 2020; 323:108591. [PMID: 32222654 DOI: 10.1016/j.ijfoodmicro.2020.108591] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2019] [Revised: 03/02/2020] [Accepted: 03/15/2020] [Indexed: 01/10/2023]
Abstract
We carried out a step-by-step accurate procedure to design yeast starters with probiotic and technological traits to ferment cornelian cherry fruits puree (CP). Pichia kudriavzevii DCNa1 and Wickerhamomyces subpelliculosus DFNb6 were selected as binary starters due to their metabolic traits and low ethanol yield. Fermentation by selected starters positively affected the physical stability of CP. Depletion of loganic and cornuside acids during CP fermentation, leads us to speculate that yeasts might be involved in the conversion of iridoids to bioactive derivatives. Compared to unfermented CP, fermentation also affected the profile of CP volatiles, resulting in higher amount of alcohols and esters, and lower levels of aldehydes and alkanes. Viable cell number of selected yeasts in CP after 21 days of storage at 4 °C as well as after in vitro simulated digestion remained above the minimum dose recommended for a probiotic beverage. Under the in vitro gastrointestinal batch simulating the digestion process, we provided original evidence about the ability of yeasts conveyed by fermented CP to modulate the intestinal microbiota. We also faced some issues related to the yeasts physiology and the link between biofilm and cell viability that still deserve to be more in depth investigated.
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Affiliation(s)
- Raffaella Di Cagno
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy
| | - Pasquale Filannino
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
| | - Vincenzo Cantatore
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Andrea Polo
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy
| | - Giuseppe Celano
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Anđela Martinovic
- CIHEAM-MAIB, Mediterranean Agronomic Institute of Bari, Valenzano, 70010 Bari, Italy
| | - Ivana Cavoski
- CIHEAM-MAIB, Mediterranean Agronomic Institute of Bari, Valenzano, 70010 Bari, Italy
| | - Marco Gobbetti
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy
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Evaluation of Probiotic Potential of Bacteriocinogenic Lactic Acid Bacteria Strains Isolated from Meat Products. Probiotics Antimicrob Proteins 2019; 10:762-774. [PMID: 29396844 DOI: 10.1007/s12602-018-9388-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
In this study, the probiotic potential of five bacteriocin-producing lactic acid bacteria (LAB) strains, isolated from meat products, was investigated. They were presumptively identified as Lactococcus lactis subsp. cremoris CTC 204 and CTC 483, L. lactis subsp. hordinae CTC 484, and Lactobacillus plantarum CTC 368 and CTC 469 according to morphological, biochemical, and physiological characteristics. Analysis of genetic variability (random amplified polymorphic (RAPD)-PCR) and whole-cell proteins (SDS-PAGE) revealed similarity between Lactobacillus strains and variability among Lactococcus strains. The evaluation of the probiotic potential showed that the five LAB strains were tolerant to pH 2.0, and only strain CTC 469 was tolerant to the lowest concentration of the bile salts evaluated (0.1%). All strains showed survival or growth ability at 4, 25, and 37 °C, and tolerance at - 20 °C. Although strain CTC 204 in TSB Broth supplemented with MgSO4 showed the highest intensity of biofilm production, this compound was produced by all of them. The safety assessment showed that no thermonuclease, hemolytic, or gelatinase activities were detected. All strains were resistant to erythromycin and sensitive to amoxicillin and phenoxymethylpenicillin; furthermore, CTC 204 was resistant to chloramphenicol, CTC 368 and CTC 469 to chloramphenicol and vancomycin, CTC 483 to tetracycline and vancomycin, and CTC 484 to clindamycin and chloramphenicol. The evaluated strains showed biogenic amine production; the lowest levels were produced by CTC 204 and CTC 368 strains. It was concluded that CTC 204 and CTC 368 strains have the greatest potential for becoming probiotics.
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Bonatsou S, Karamouza M, Zoumpopoulou G, Mavrogonatou E, Kletsas D, Papadimitriou K, Tsakalidou E, Nychas GJE, Panagou EΖ. Evaluating the probiotic potential and technological characteristics of yeasts implicated in cv. Kalamata natural black olive fermentation. Int J Food Microbiol 2018; 271:48-59. [DOI: 10.1016/j.ijfoodmicro.2018.02.018] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2017] [Revised: 02/06/2018] [Accepted: 02/15/2018] [Indexed: 12/21/2022]
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7
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Vinderola G, Gueimonde M, Gomez-Gallego C, Delfederico L, Salminen S. Correlation between in vitro and in vivo assays in selection of probiotics from traditional species of bacteria. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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8
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Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.003] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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Vijaya Kumar B, Vijayendra SVN, Reddy OVS. Trends in dairy and non-dairy probiotic products - a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:6112-24. [PMID: 26396359 PMCID: PMC4573104 DOI: 10.1007/s13197-015-1795-2] [Citation(s) in RCA: 173] [Impact Index Per Article: 19.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/18/2015] [Accepted: 03/02/2015] [Indexed: 02/07/2023]
Abstract
Health awareness has grown to a greater extent among consumers and they are looking for healthy probiotic counterparts. Keeping in this view, the present review focuses recent developments in dairy and non-dairy probiotic products. All over the world, dairy probiotics are being commercialized in many different forms. However, the allergy and lactose intolerance are the major set-backs to dairy probiotics. Whereas, flavor and refreshing nature are the major advantages of non-dairy drinks, especially fruit juices. Phenotypic and genotypic similarities between dairy and non-dairy probiotics along with the matrix dependency of cell viability and cell functionality are reviewed. The heterogeneous food matrices of non-dairy food carriers are the major constraints for the survival of the probiotics, while the probiotic strains from non-dairy sources are satisfactory. Technological and functional properties, besides the viability of the probiotics used in fermented products of non-dairy origin are extremely important to get a competitive advantage in the world market. The functional attributes of dairy and non-dairy probiotic products are further enhanced by adding prebiotics such as galacto-oligosaccharide, fructo-oligosaccharide and inulin.
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Affiliation(s)
- Bathal Vijaya Kumar
- />Department of Biotechnology, Sri Venkateswara University, Tirupati, 517 502 India
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Burns PG, Patrignani F, Tabanelli G, Vinderola GC, Siroli L, Reinheimer JA, Gardini F, Lanciotti R. Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality. J Funct Foods 2015. [DOI: 10.1016/j.jff.2014.12.037] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
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Burns P, Lafferriere L, Vinderola G, Reinheimer J. Influence of dairy practices on the capacity of probiotic bacteria to overcome simulated gastric digestion. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12141] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Patricia Burns
- Instituto de Lactología Industrial (INLAIN, UNL-CONICET); Facultad de Ingeniería Química; Universidad Nacional del Litoral; Santiago del Estero 2829 Santa Fe 3000 Argentina
| | - Lisandro Lafferriere
- Instituto de Lactología Industrial (INLAIN, UNL-CONICET); Facultad de Ingeniería Química; Universidad Nacional del Litoral; Santiago del Estero 2829 Santa Fe 3000 Argentina
| | - Gabriel Vinderola
- Instituto de Lactología Industrial (INLAIN, UNL-CONICET); Facultad de Ingeniería Química; Universidad Nacional del Litoral; Santiago del Estero 2829 Santa Fe 3000 Argentina
| | - Jorge Reinheimer
- Instituto de Lactología Industrial (INLAIN, UNL-CONICET); Facultad de Ingeniería Química; Universidad Nacional del Litoral; Santiago del Estero 2829 Santa Fe 3000 Argentina
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Antimutagenicity activity of the putative probiotic strain Lactobacillus paracasei subsp. tolerans JG22 isolated from pepper leaves Jangajji. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-014-0019-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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13
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Tabanelli G, Patrignani F, Gardini F, Vinderola G, Reinheimer J, Grazia L, Lanciotti R. Effect of a sublethal high-pressure homogenization treatment on the fatty acid membrane composition of probiotic lactobacilli. Lett Appl Microbiol 2013; 58:109-17. [DOI: 10.1111/lam.12164] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2013] [Revised: 09/05/2013] [Accepted: 09/13/2013] [Indexed: 01/27/2023]
Affiliation(s)
- G. Tabanelli
- Inter-Departmental Centre of Industrial Agri-Food Research (CIRI Agroalimentare); Cesena Italy
| | - F. Patrignani
- Department of Agri-Food Science and Technologies, Alma Mater Studiorum; University of Bologna; Bologna Italy
| | - F. Gardini
- Inter-Departmental Centre of Industrial Agri-Food Research (CIRI Agroalimentare); Cesena Italy
- Department of Agri-Food Science and Technologies, Alma Mater Studiorum; University of Bologna; Bologna Italy
| | - G. Vinderola
- Instituto de Lactología Industrial (INLAIN, UNL-CONICET); Facultad de Ingeniería Química; Universidad Nacional del Litoral; Santa Fe Argentina
| | - J. Reinheimer
- Instituto de Lactología Industrial (INLAIN, UNL-CONICET); Facultad de Ingeniería Química; Universidad Nacional del Litoral; Santa Fe Argentina
| | - L. Grazia
- Inter-Departmental Centre of Industrial Agri-Food Research (CIRI Agroalimentare); Cesena Italy
- Department of Agri-Food Science and Technologies, Alma Mater Studiorum; University of Bologna; Bologna Italy
| | - R. Lanciotti
- Inter-Departmental Centre of Industrial Agri-Food Research (CIRI Agroalimentare); Cesena Italy
- Department of Agri-Food Science and Technologies, Alma Mater Studiorum; University of Bologna; Bologna Italy
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Effect of sub-lethal high pressure homogenization treatments on the in vitro functional and biological properties of lactic acid bacteria. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.03.013] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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15
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Binetti A, Carrasco M, Reinheimer J, Suárez V. Yeasts from autochthonal cheese starters: technological and functional properties. J Appl Microbiol 2013; 115:434-44. [DOI: 10.1111/jam.12228] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2012] [Revised: 03/01/2013] [Accepted: 04/15/2013] [Indexed: 11/29/2022]
Affiliation(s)
- A. Binetti
- Instituto de Lactología Industrial (INLAIN, UNL - CONICET); Santa Fe Argentina
| | - M. Carrasco
- Cátedra de Microbiología, Dpto. Ingeniería en Alimentos (FIQ - UNL); Santa Fe Argentina
| | - J. Reinheimer
- Instituto de Lactología Industrial (INLAIN, UNL - CONICET); Santa Fe Argentina
| | - V. Suárez
- Instituto de Lactología Industrial (INLAIN, UNL - CONICET); Santa Fe Argentina
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16
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Céspedes M, Cárdenas P, Staffolani M, Ciappini MC, Vinderola G. Performance in nondairy drinks of probiotic L. casei strains usually employed in dairy products. J Food Sci 2013; 78:M756-62. [PMID: 23527588 DOI: 10.1111/1750-3841.12092] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2012] [Accepted: 02/04/2013] [Indexed: 02/03/2023]
Abstract
The increase in vegetarianism as dietary habit and the increased allergy episodes against dairy proteins fuel the demand for probiotics in nondairy products. Lactose intolerance and the cholesterol content of dairy products can also be considered two additional reasons why some consumers are looking for probiotics in other foods. We aimed at determining cell viability in nondairy drinks and resistance to simulated gastric digestion of commercial probiotic lactobacilli commonly used in dairy products. Lactobacillus casei LC-01 and L. casei BGP 93 were added to different commercial nondairy drinks and viability and resistance to simulated gastric digestion (pH 2.5, 90 min, 37 °C) were monitored along storage (5 and 20 °C). For both strains, at least one nondairy drink was found to offer cell counts around 7 log orders until the end of the storage period. Changes in resistance to simulated gastric digestion were observed as well. Commercial probiotic cultures of L. casei can be added to commercial fruit juices after a carefull selection of the product that warrants cell viability. The resistance to simulated gastric digestion is an easy-to-apply in vitro tool that may contribute to product characterization and may help in the choice of the food matrix when no changes in cell viability are observed along storage. Sensorial evaluation is mandatory before marketing since the product type and storage conditions might influence the sensorial properties of the product due to the possibility of growth and lactic acid production by probiotic bacteria.
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Affiliation(s)
- Mario Céspedes
- Cátedra de Microbiología, Univ. del Centro Educativo Latinoamericano (UCEL), Rosario, Santa Fe, Argentina
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Mukherjee S, Singh AK, Adhikari MD, Ramesh A. Quantitative Appraisal of the Probiotic Attributes and In Vitro Adhesion Potential of Anti-listerial Bacteriocin-producing Lactic Acid Bacteria. Probiotics Antimicrob Proteins 2013; 5:99-109. [DOI: 10.1007/s12602-013-9131-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Gregoret V, Perezlindo MJ, Vinderola G, Reinheimer J, Binetti A. A comprehensive approach to determine the probiotic potential of human-derived Lactobacillus for industrial use. Food Microbiol 2012; 34:19-28. [PMID: 23498174 DOI: 10.1016/j.fm.2012.11.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2012] [Revised: 10/18/2012] [Accepted: 11/10/2012] [Indexed: 01/13/2023]
Abstract
Specific strains should only be regarded as probiotics if they fulfill certain safety, technological and functional criteria. The aim of this work was to study, from a comprehensive point of view (in vitro and in vivo tests), three Lactobacillus strains (Lactobacillus paracasei JP1, Lactobacillus rhamnosus 64 and Lactobacillus gasseri 37) isolated from feces of local newborns, determining some parameters of technological, biological and functional relevance. All strains were able to adequately grow in different economic culture media (cheese whey, buttermilk and milk), which were also suitable as cryoprotectants. As selective media, LP-MRS was more effective than B-MRS for the enumeration of all strains. The strains were resistant to different technological (frozen storage, high salt content) and biological (simulated gastrointestinal digestion after refrigerated storage in acidified milk, bile exposure) challenges. L. rhamnosus 64 and L. gasseri 37, in particular, were sensible to chloramphenicol, erythromycin, streptomycin, tetracycline and vancomycin, increased the phagocytic activity of peritoneal macrophage and induced the proliferation of IgA producing cells in small intestine when administered to mice. Even when clinical trails are still needed, both strains fulfilled the main criteria proposed by FAO/WHO to consider them as potential probiotics for the formulation of new foods.
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Affiliation(s)
- V Gregoret
- Instituto de Lactología Industrial (INLAIN, UNL - CONICET), Facultad de Ingeniería Química, Universidad Nacional del Litoral (UNL), Santiago del Estero 2829, 3000 Santa Fe, Argentina
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Technological characterization and survival of the exopolysaccharide-producing strain Lactobacillus delbrueckii subsp. lactis 193 and its bile-resistant derivative 193+ in simulated gastric and intestinal juices. J DAIRY RES 2011; 78:357-64. [PMID: 21774862 DOI: 10.1017/s0022029911000355] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The capacity of lactic acid bacteria to produce exopolysaccharides (EPS) conferring microorganisms a ropy phenotype could be an interesting feature from a technological point of view. Progressive adaptation to bile salts might render some lactobacilli able to overcome physiological gut barriers but could also modify functional properties of the strain, including the production of EPS. In this work some technological properties and the survival ability in simulated gastrointestinal conditions of Lactobacillus delbrueckii subsp. lactis 193, and Lb. delbrueckii subsp. lactis 193+, a strain with stable bile-resistant phenotype derived thereof, were characterized in milk in order to know whether the acquisition of resistance to bile could modify some characteristics of the microorganism. Both strains were able to grow and acidify milk similarly; however the production of ethanol increased at the expense of the aroma compound acetaldehyde in milk fermented by the strain 193+, with respect to milk fermented by the strain 193. Both microorganisms produced a heteropolysaccharide composed of glucose and galactose, and were able to increase the viscosity of fermented milks. In spite of the higher production yield of EPS by the bile-resistant strain 193+, it displayed a lower ability to increase viscosity than Lb. delbrueckii subsp. lactis 193. Milk increased survival in simulated gastric juice; the presence of bile improved adhesion to the intestinal cell line HT29-MTX in both strains. However, the acquisition of a stable resistance phenotype did not improve survival in simulated gastric and intestinal conditions or the adhesion to the intestinal cell line HT29-MTX. Thus, Lb. delbrueckii subsp. lactis 193 presents suitable technological properties for the manufacture of fermented dairy products; the acquisition of a stable bile-resistant phenotype modified some properties of the microorganism. This suggests that the possible use of bile-resistant derivative strains should be carefully evaluated in each specific application considering the influence that the acquisition of a stable bile-resistant phenotype could have in survival ability in gastric and intestinal conditions and in technological properties.
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Impact of bile salt adaptation of Lactobacillus delbrueckii subsp. lactis 200 on its interaction capacity with the gut. Res Microbiol 2011; 162:782-90. [DOI: 10.1016/j.resmic.2011.07.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2011] [Accepted: 07/08/2011] [Indexed: 11/23/2022]
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VINDEROLA GABRIEL, CÉSPEDES MARIO, MATEOLLI DIAMELA, CÁRDENAS PAMELA, LESCANO MARIANO, AIMARETTI NORA, REINHEIMER JORGE. Changes in gastric resistance of Lactobacillus casei in flavoured commercial fermented milks during refrigerated storage. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2010.00659.x] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Oliveira RPS, Florence ACR, Silva RC, Perego P, Converti A, Gioielli LA, Oliveira MN. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk. Int J Food Microbiol 2008; 128:467-72. [PMID: 19000641 DOI: 10.1016/j.ijfoodmicro.2008.10.012] [Citation(s) in RCA: 110] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2008] [Revised: 10/03/2008] [Accepted: 10/06/2008] [Indexed: 11/19/2022]
Abstract
The simultaneous effects of different binary co-cultures of Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus rhamnosus and Bifidobacterium lactis with Streptococcus thermophilus and of different prebiotics on the production of fermented milk were investigated in this paper. In particular, we determined and compared the kinetics of acidification of milk either as such or supplemented with 4% (w/w) maltodextrin, oligofructose and polydextrose, as well as the probiotic survival, chemical composition (pH, lactose, lactic acid and protein contents), fatty acids profile and conjugate linoleic acid (CLA) content of fermented milk after storage at 4 degrees C for 24 h. Fermented milk quality was strongly influenced both by the co-culture composition and the selected prebiotic. Depending on the co-culture, prebiotic addition to milk influenced to different extent kinetic acidification parameters. All probiotic counts were stimulated by oligofructose and polydextrose, and among these B. lactis always exhibited the highest counts in all supplemented milk samples. Polydextrose addition led to the highest post-acidification. Although the contents of the main fatty acids were only barely influenced, the highest amounts of conjugated linoleic acid (38% higher than in the control) were found in milk fermented by S. thermophilus-L. acidophilus co-culture and supplemented with maltodextrin.
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Affiliation(s)
- Ricardo P S Oliveira
- Department of Biochemical and Pharmaceutical Technology, University of São Paulo, 05508-900, São Paulo, Brazil
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