Safety aspects, probiotic potentials of yeast and lactobacillus isolated from fermented foods in North-Eastern India, and its anti-inflammatory activity

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作者
Hati, Subrota [1 ]
Ramanuj, Krupali [1 ]
Basaiawmoit, Bethsheba [2 ]
Sreeja, V. [1 ]
Maurya, Ruchika [3 ,4 ]
Bishnoi, Mahendra [4 ]
Kondepudi, Kanthi Kiran [4 ]
Mishra, Birendrakumar [2 ]
机构
[1] Kamdhenu Univ, SMC Coll Dairy Sci, Dairy Microbiol Dept, Anand, Gujarat, India
[2] North Eastern Hill Univ, Dept Rural Dev & Agr Prod, Tura Campus, Tura, Meghalaya, India
[3] Reg Ctr Biotechnol, Faridabad, Haryana, India
[4] Natl Agrifood Biotechnol Inst, Food & Nutr Biotechnol Div, Hlth Gut Res Grp, Knowledge City, Punjab, India
关键词
Lactobacillus; Yeast; Fermented foods; Safety; Anti-inflammatory; Probiotics;
D O I
暂无
中图分类号
Q93 [微生物学];
学科分类号
071005 ; 100705 ;
摘要
Lactobacillus and yeast obtained from fermented foods in North-East India were tested for safety and probiotic properties. All the lactobacilli and yeast tested negative for the catalase, indole, urease, phenylalanine, hemolysis, gelatin hydrolysis, and biogenic amine production tests, indicating that they are safe to use as probiotics in food supplements. Lactiplantibacillus plantarum KGL3A (accession no. MG722814) was capable of resisting the replicated gastric fluid (pH 2) till 2 h of exposure, whereas both KGL3A and Lacticaseibacillus rhamnosus K4E (accession no. KX950834.1) strains were able to resist pH 3 till 2 h of exposure with a reduction in overall viable cell count from 7.48 log CFU/mL to 1.09 log CFU/mL and 7.77 log CFU/mL to 0.83 log CFU/mL, respectively. In vitro gastric juice simulation conditions were tolerated by the yeast Saccharomyces cerevisiae WBS2A. The cell surface hydrophobicity (CSH) towards hydrocarbons (n-hexadecane) was seen highest in L. plantarum KGL3A (77.16 +/- 0.84%) and Limosilactobacillus fermentum KGL4 accession no. MF951099 (72.60 +/- 2.33%). The percentage auto-aggregation ranged from 8.70 to 25.53 after 2 h, which significantly increased to 10.50 to 26.94 during the fifth hour for cultures. Also, a higher percentage of co-aggregation was found for the culture L. rhamnosus K4E with S. typhi (34.18 +/- 0.03%), E. coli (32.97 +/- 0.02 %) and S. aureus (26.33 +/- 0.06 %) and for the yeast S. cerevisiae WBS2A, a higher percentage of co-aggregation was found with Listeria monocytogenes (25.77 +/- 0.22%). The antioxidant activity and proteolytic activity were found to be higher for Lactobacillus helveticus K14 and L. rhamnosus K4E. The proportion of decreased cholesterol was noticeably higher in KGL4 (29.65 +/- 4.30%). beta glucosidase activity was significantly higher in the L. fermentum KGL4 strain (0.359 +/- 0.002), and a galactosidase activity was significantly higher in the L. rhamnosus K4E strain (0.415 +/- 0.016). MTT assays suggested that KGL4 and WBS2A at a lower dose did not exhibit cytotoxicity.
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页数:19
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