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Cátia M. Peres Marta Alves Adrián Hernandez-Mendoza Liliana Moreira Sandra Silva Maria R. Bronze Luís Vilas-Boas Cidália Peres F. Xavier Malcata 《LWT》2014
The purpose of this work was to screen for and characterize the potential probiotic features of strains of lactic acid bacteria isolated from Galega cultivar fermented olives, to eventually develop an improved probiotic food from plant origin. From 156 isolated strains, 10 were acid – and bile salt tolerant, and exhibited survival rates up to 48%, following simulated digestion. All strains exhibited auto- (4–12%) and co-aggregation features (≥30%), as well as hydrophobicity (5–20%) and exopolysaccharide-producing abilities, while no strain possessed haemolytic capacity or ability to hydrolyse mucin. Antibiotic resistance, oleuropein degradation, proteolytic activity and antimicrobial activity were strain-dependent features. Overall, 10 strains – belonging to Lactobacillus plantarum and Lactobacillus paraplantarum, appear to possess a probiotic value. 相似文献
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Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses 总被引:1,自引:0,他引:1
The contribution to flavor generation and secondary proteolysis of 2 strains of mesophilic lactobacilli isolated from cheese was studied. Miniature soft cheeses (200 g) were produced with or without the inclusion of a culture of Lactobacillus plantarum I91 or Lactobacillus casei I90 in the starter composed of Streptococcus thermophilus. During ripening, cheeses containing the added lactobacilli showed an increased content of total free amino acids, but this increase was only significant in cheeses with Lb. plantarum I91. In addition, free amino acid profiles were modified by selective increases of some amino acids, such as Asp, Ser, Arg, Leu, and Phe. Cheeses inoculated with Lb. plantarum I91 or Lb. casei I90 were also characterized by a significantly higher concentration of diacetyl, a key flavor compound, and an increased content of acetoin. Results suggest an increase in the catabolism of either citrate or aspartate, with the production of the derived aroma compounds. Overall, aspartate content increased in both lactobacilli-added cheeses, whereas citrate was more or less constant, suggesting that aspartate could be the source of increased diacetyl and acetoin. A triangle aroma test showed that the addition of the lactobacilli strains significantly changed the sensory attributes of cheeses. At least 11 of 12 panelists commented that the aroma of cheeses with adjuncts was more buttery than that of control cheeses, which is desirable in most soft cheeses. Both Lb. plantarum I91 and Lb. casei I90 performed well as adjunct cultures by influencing cheese aroma development and cheese proteolysis. 相似文献
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对嗜热链球菌ST1和嗜热链球菌KS1的部分益生性及功能特性进行了研究。考察了ST1和KS1对酸和胆盐的耐受性,结果表明,ST1和KS1在pH值为3.0条件下培养3h的存活率分别为67.17%和67.49%,在pH值为4.0或质量分数为0.3%胆盐环境中仍可以生长,表现出较高的存活力。通过抑菌实验表明ST1和KS1可以抑制常见的致病菌金黄色葡萄球菌、大肠杆菌、鼠伤寒沙门氏菌和福氏志贺氏菌。在对抗生素敏感实验中,ST1对其中的3种抗生素有耐药性,而KS1对6种抗生素有耐药性。研究还发现ST1和KS1还具有较高的降胆固醇的能力,胆固醇的去除率分别为65.14%和74.49%。 相似文献
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Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics 总被引:3,自引:0,他引:3
A rapid screening method was used to isolate potentially probiotic Lactobacillus strains from fermented sausages after enrichment in MRS broth at pH 2.5 followed by bile salt stressing (1% bile salts w/v). One hundred and fifty acid- and bile-resistant strains were selected, avoiding preliminary and time-consuming isolation steps. Strains were further characterized for survival at pH 2.5 for 3 h in phosphate-buffered saline and for growth in the presence of 0.3% bile salts with and without pre-exposure at low pH. Twenty-eight strains showed a survival >80% at pH 2.5 for 3 h; moreover, most of the strains were able to grow in the presence of 0.3% bile salts. Low pH and bile resistance was shown to be dependent on both the species, identified by phenotypic and molecular methods, and the strain tested. This is the first report on the direct selection of potentially probiotic lactobacilli from dry fermented sausages. Technologically interesting strains may be used in the future as probiotic starter cultures for novel fermented sausage manufacture. 相似文献
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Numbers and strains of lactobacilli in some probiotic products 总被引:1,自引:0,他引:1
The numbers and types of Lactobacillus strains in probiotic feed or food products for sale in Europe were compared with the information stated on the product labels. The labels of all 10 products gave information on the genus and species of Lactobacillus, and seven gave information on the numbers of a specified strain(s). Lactobacilli were recovered using a recently validated method, developed as part of the European Community Project SMT4 CT98-2235 for the official control of probiotic microorganisms used as feed additives. Polymerase chain reaction (PCR)-based methods were used to assess the accuracy of labelling with regard to genus and species, and pulsed-field gel electrophoresis (PFGE) was used to identify strains. Five products were mislabelled with respect to the numbers and three with respect to species of lactobacilli. In four cases, the specified strains were not detected. Four fermented milks sold under three trademarks contained the same strain, which was named differently on each label. As safety and functionality of probiotics are strain dependent, these results demonstrated the need to control lactobacilli present in commercially probiotic human food products, not only at the species but also at the strain level, to ensure their quality and protect the consumer. The usefulness of the official methods developed for animal feed additives to identify lactobacilli in probiotic foods for humans was demonstrated. 相似文献
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Application of in vitro methods for selection of Lactobacillus casei strains as potential probiotics 总被引:2,自引:0,他引:2
Probiotics have established their efficacy as dietary adjuncts providing benefits to consumers, but the selection of probiotics before incorporation in diet requires close scrutiny in the form of in vitro as well as in vivo tests. The present study was undertaken to check different in vitro characteristics of seven Lactobacillus casei strains. The characteristics studied include acid and bile tolerance, adhesion and cell surface hydrophobicity, antimicrobial effect on common pathogens and cholesterol reduction. All strains were able to resist pH 3 for 3 h, though resistance to pH 2 was exhibited by NCDC 17, C1 and Y strains only. NCDC 63 and VT strains were able to tolerate 1% and 2% bile concentrations for 12 h. There was wide variation in ability of strains to adhere to isolated rat epithelial cells. The index was highest for C1 at 66%. The electron microscopic adhesion studies on the stainless steel chips did not reveal any specific attachment to surfaces by any of strains. The hydrophobic character for octane was highest for strain C1 at 54.06% and lowest for strain C2 at 4.65%. The ability to antagonize common pathogens was observed in all strains but this activity was attributed to production of organic acids and no specific compound caused the inhibitory effect. The cholesterol reducing ability varied not only for strains but also for time of incubation. NCDC 17 showed maximum reduction in cholesterol level after 48 h of incubation with buffalo plasma as the source of cholesterol. Overall there existed variations in different strains with respect to different characters of significance to be a probiotic. 相似文献
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Food Science and Biotechnology - Both spore and vegetative forms of Bacillus species have been used as probiotics, and they have high stability to the surrounding atmospheric conditions such as... 相似文献
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Eleven strains of lactobacilli were studied for their acid and bile tolerance. Possible mechanisms of cholesterol removal by strains of lactobacilli were examined. Cholesterol assimilation as determined by the difference in cholesterol content in the medium before and after the incubation period showed that all lactobacilli strains were able to assimilate cholesterol at varying levels ranging from 12.03 to 32.25 microg/mL. Cholesterol removal was associated with growth of cultures. Binding of cholesterol to lactobacilli cells was determined using growing, heat-killed, and resting cells in phosphate buffer. Cholesterol removed by dead and resting cells ranged from 0.79 to 3.82 mg/g of dry weight compared with growing cells, which ranged from 4.53 to 16.03 mg/g of dry weight. Fatty acid methyl esters, as quantified using gas chromatography, showed changes in lipid profiles in cells grown in the presence of cholesterol compared with those grown without cholesterol. Fatty acid profiles, especially of hexadecanoic, octadecanoic, total saturated, and unsaturated acids suggested that cholesterol from the medium was incorporated into the cellular membrane. These findings suggest that strains of lactobacilli could remove cholesterol via various mechanisms and may be promising candidates for use as a dietary adjunct to lower serum cholesterol in vivo. 相似文献
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Kalavathy Ramasamy Norhani Abdullah Michael CVL Wong Chinna Karuthan Yin Wan Ho 《Journal of the science of food and agriculture》2010,90(1):65-69
BACKGROUND: Bile salt deconjugation by Lactobacillus strains is often closely linked to bile tolerance and survival of the strains in the gut and lowering of cholesterol in the host. The present study investigated the deconjugation of bile salts and removal of cholesterol by 12 Lactobacillus strains in vitro. The 12 strains were previously isolated from the gastrointestinal tract of chickens. RESULTS: The 12 Lactobacillus strains could deconjugate sodium glycocholate (GCA, 16.87–100%) and sodium taurocholate (TCA, 1.69–57.43%) bile salts to varying degrees, with all strains except L. salivarius I 24 having a higher affinity for GCA. The 12 Lactobacillus strains also showed significant (P < 0.05) differences in their ability to remove cholesterol from the growth medium (26.74–85.41%). Significant (P < 0.05) correlations were observed between cholesterol removal and deconjugation of TCA (r = 0.83) among the L. reuteri strains (C1, C10 and C16) and between cholesterol removal and deconjugation of TCA (r = 0.38) and GCA (r = 0.70) among the L. brevis strains (I 12, I 23, I 25, I 211 and I 218). In contrast, although L. gallinarum I 16 and I 26 and L. panis C 17 showed high deconjugating activity, there was no correlation between cholesterol removal and deconjugation of bile salts in these strains. CONCLUSION: The results showed that the 12 Lactobacillus strains were able to deconjugate bile salts and remove cholesterol in vitro, but not all strains with high deconjugating activity removed cholesterol effectively. Copyright © 2009 Society of Chemical Industry 相似文献
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Antihypertensive effects of probiotics Lactobacillus strains in spontaneously hypertensive rats 下载免费PDF全文
Manuel Gómez‐Guzmán Marta Toral Miguel Romero Rosario Jiménez Pilar Galindo Manuel Sánchez María José Zarzuelo Mónica Olivares Julio Gálvez Juan Duarte 《Molecular nutrition & food research》2015,59(11):2326-2336
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《International Dairy Journal》2006,16(2):119-130
Seventeen strains of mesophilic lactic acid bacteria, isolated from cheese (non-starter lactic acid bacteria, NSLAB) or sourdough, were used individually as adjunct cultures in a Caciotta cheese model system. Adjunct cultures were monitored by randomly amplified polymorphic DNA analysis and their cell counts mainly varied from ca. 9.0 to 8.0 log cfu g−1 throughout 36 days of ripening. Adjunct cultures influenced differently cheese proteolysis. Both NSLAB and sourdough strains caused an extensive secondary proteolysis; however, some NSLAB strains produced the highest concentration of free amino acids. Principal component analysis (PCA) differentiated cheeses manufactured with NSLAB strains Lactobacillus parabuckneri B9FST, Lb. paracasei B61F5, Lb. curvatus 2768 and Lb. rhamnosus ATCC 7469 based on the accumulation of Lys, Glu, Phe, Hist, Asp and Met. Assessment of cheese lipolysis showed that: (i) highest concentrations of free fatty acids (FFA) were found with NSLAB strains Lb. rhamnosus ATCC 7469 and Lb. casei subsp. pseudoplantarum 2742 (ca. 10 500 mg kg−1); (ii) PCA differentiated cheeses manufactured with NSLAB strains Lb. rhamnosus ATCC 7469 and Lb. casei subsp. pseudoplantarum 2742 based on the accumulation of palmitic (C16:0) and linoleic (C18:2) acids, and those with Lb. curvatus 2768 and Lb. parabuckneri B9FST based on the high concentration of short chain FFA; (iii) the cheese made with sourdough strain Lb. sanfranciscensis CB1 had the highest levels of unsaturated FFA. 相似文献
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María Mercedes Milesi Gabriel Vinderola Nora Sabbag Carlos Alberto Meinardi Erica Hynes 《Food research international (Ottawa, Ont.)》2009,42(8):1186-1196
The contribution to cheese proteolysis and sensory profile of four potentially probiotic non-starter lactobacilli strains was assessed in two different models: soft and semi-hard cheeses. All the strains were able to grow in both types of cheese, where they maintained high levels during ripening. Overall, adjunct cultures of Lactobacillus rhamnosus showed the strongest influence in peptidolysis, which was verified by changes in peptide profiles and increase of free amino acids concentration. Nevertheless, some cheeses treated with L. rhamnosus also showed post-acidification during ripening and decreased sensory characteristics compared to controls. Cheeses with adjunct cultures of Lactobacillus casei I90 and Lactobacillus plantarum I91 exhibited, in general, an intermediate level of peptidolysis between control and L. rhamnosus-added cheeses; their sensory characteristics were preserved or improved, and they did not show any defects. Adjunct cultures showed similar trends in both models, confirming L. casei I90 and L. plantarum I91 as the most performing adjunct cultures for cheese-making among the strains. 相似文献
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Yasaman Sadaghdar Amir Mohammad Mortazavian Mohammad Reza Ehsani 《Food science and biotechnology》2012,21(1):151-157
The viability of 5 probiotic lactobacilli strains (Lactobacillus acidophilus LA-5, Lactobacillus casei L01, Lactobacillus casei LAFTI L26, Lactobacillus paracasei Lcp37, and Lactobacillus rhamnosus HN001) was assessed in 2 types of probiotic flavored drink based on fermented milk during 21 days of refrigerated storage
(5°C). Also, changes in biochemical parameters (pH, titrable acidity, and redox potential) during fermentation as well as
the sensory attributes of final product were determined. Among the probiotic strains, L. casei LAFTI L26 exhibited the highest retention of viability during refrigerated storage period, while L. acidophilus LA-5 showed the highest loss of viability during this period. The decline in cell count of probiotic bacteria in strawberry
fermented milk was significantly greater compared to peach fermented milk. In an overall approach, peach fermented milk containing
L. casei LAFTI L26 was selected as the optimal treatment in this study in both aspects of viability and sensory accpeptibility. 相似文献
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M Nikolic P López I Strahinic A Suárez M Kojic M Fernández-García L Topisirovic N Golic P Ruas-Madiedo 《International journal of food microbiology》2012,158(2):155-162
Traditional fermented foods are the best source for the isolation of strains with specific traits to act as functional starters and to keep the biodiversity of the culture collections. Besides, these strains could be used in the formulation of foods claimed to promote health benefits, i.e. those containing probiotic microorganisms. For the rational selection of strains acting as probiotics, several in vitro tests have been proposed. In the current study, we have characterized the probiotic potential of the strain Lactobacillus paraplantarum BGCG11, isolated from a Serbian soft, white, homemade cheese, which is able to produce a "ropy" exopolysaccharide (EPS). Three novobiocin derivative strains, which have lost the ropy phenotype, were characterized as well in order to determine the putative role of the EPS in the probiotic potential. Under chemically gastrointestinal conditions, all strains were able to survive around 1-2% (10(6)-10(7)cfu/ml cultivable bacteria) only when they were included in a food matrix (1% skimmed milk). The strains were more resistant to acid conditions than to bile salts and gastric or pancreatic enzymes, which could be due to a pre-adaptation of the parental strain to acidic conditions in the cheese habitat. The ropy EPS did not improve the survival of the producing strain. On the contrary, the presence of an EPS layer surrounding the strain BGCG11 hindered its adhesion to the three epithelial intestinal cell lines tested, since the adhesion of the three non-ropy derivatives was higher than the parental one and also than that of the reference strain Lactobacillus rhamnosus GG. Aiming to propose a potential target application of these strains as probiotics, the cytokine production of peripheral blood mononuclear cells (PBMC) was analyzed. The EPS-producing L. paraplantarum BGCG11 strain showed an anti-inflammatory or immunosuppressor profile whereas the non-ropy derivative strains induced higher pro-inflammatory response. In addition, when PBMC were stimulated with increasing concentrations of the purified ropy EPS (1, 10 and 100μg/ml) the cytokine profile was similar to that obtained with the EPS-producing lactobacilli, therefore pointing to a putative role of this biopolymer in its immune response. 相似文献