Escobar-Ramírez Meyli Claudia, Jaimez-Ordaz Judith, Escorza-Iglesias Valeria Abril, Rodríguez-Serrano Gabriela Mariana, Contreras-López Elizabeth, Ramírez-Godínez Juan, Castañeda-Ovando Araceli, Morales-Estrada Aurea Itzel, Felix-Reyes Nancy, González-Olivares Luis Guillermo
Centro de Investigaciones Químicas, Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma, C.P. 42184, Hidalgo, Mexico.
Departamento de Biotecnología Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco No. 186, Col. Vicentina, C.P. 09340, México, D.F., Mexico.
Rev Argent Microbiol. 2020 Oct-Dec;52(4):305-314. doi: 10.1016/j.ram.2019.10.005. Epub 2020 Jan 18.
The health benefits attributed to probiotics generate interest in the search of competent strains adapted to several ecological niches, especially those related to traditional beverages and foods of each country. Pineapple tepache, a traditional Mexican fermented beverage, was used for the isolation of lactic acid bacteria with probiotic potential, one of which withstood the in vitro tests. The isolated strain AB-05, which exhibited the tested probiotic functional properties, was designated as Lactobacillus pentosus ABHEAU-05. The sequence was registered in GenBank under access code MK587617. This study is the first report of a lactic acid bacterium with in vitro digestion resistance isolated from pineapple tepache. The survival of L. pentosus ABHEAU-05 in a symbiotic medium was proven using fermented milk enriched with inulin. The in vitro digestion-resistant probiotic activity of lactobacilli was measured through analysis of pH and proteolysis. Results showed that L. pentosus grew properly in fermented milk; therefore, this microorganism could be used in the manufacture of this kind of products. The concentration of L. pentosus reached up to 8.5logCFU/ml after 40h of fermentation. In addition, the production of peptides and the decrease in pH indicated the vigorous and active metabolic state of the lactic acid bacterium tested. The activity and the concentration of this microorganism were maintained during refrigeration. The results of this research conclude that L. plantarum ABHEAU-05 is an in vitro digestion-resistant microorganism that can be used as a starter culture for the production of functional foods of dairy origin.
益生菌对健康有益，这激发了人们寻找适合多种生态位的优良菌株的兴趣，尤其是那些与各国传统饮料和食品相关的菌株。菠萝特帕切是一种传统的墨西哥发酵饮料，被用于分离具有益生菌潜力的乳酸菌，其中一种经受住了体外测试。分离出的菌株AB - 05表现出所测试的益生菌功能特性，被命名为戊糖乳杆菌ABHEAU - 05。该序列已在GenBank中注册，登录号为MK587617。本研究是关于从菠萝特帕切中分离出具有体外消化抗性的乳酸菌的首次报道。使用富含菊粉的发酵乳证明了戊糖乳杆菌ABHEAU - 05在共生培养基中的存活情况。通过分析pH值和蛋白水解作用来测定乳酸菌的体外消化抗性益生菌活性。结果表明，戊糖乳杆菌在发酵乳中生长良好；因此，这种微生物可用于生产此类产品。发酵40小时后，戊糖乳杆菌的浓度达到8.5logCFU/ml。此外，肽的产生和pH值的降低表明所测试的乳酸菌处于活跃的代谢状态。在冷藏期间，这种微生物的活性和浓度得以保持。本研究结果表明，植物乳杆菌ABHEAU - 05是一种具有体外消化抗性的微生物，可作为生产乳制品功能性食品的发酵剂。
