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从奶酪中分离出的菌株的益生菌特性及其对胃肠道病原体的抗菌特性。

Probiotic characteristics of strains isolated from cheese and their antibacterial properties against gastrointestinal tract pathogens.

作者信息

Zhang Xiao, Ali Esmail Galal, Fahad Alzeer Abdulaziz, Valan Arasu Mariadhas, Vijayaraghavan Ponnuswamy, Choon Choi Ki, Abdullah Al-Dhabi Naif

机构信息

Department of Medical Cosmetology, Linyi Central Hospital, Linyi, Shandong 276400, China.

Department of Botany and Microbiology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia.

出版信息

Saudi J Biol Sci. 2020 Dec;27(12):3505-3513. doi: 10.1016/j.sjbs.2020.10.022. Epub 2020 Oct 22.

DOI:10.1016/j.sjbs.2020.10.022
PMID:33304162
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7715019/
Abstract

In the present study, four Lactobacillus strains from the cheese were analyzed for its probiotic potential against enteropathogenic bacteria. The probiotic properties of the selected strains were also analyzed and the selected bacterial strains showed high tolerance in bile salts and organic acid. The strain LP049 showed maximum survival rate (92 ± 4.2% and 93.3 ± 2%) after 3 h of treatment at 0.25% (w/v) bile salts and 0.25% (w/v) organic acid concentrations. The ability of the strains to adhere to human epithelial cells (HT-29 cell lines) was evaluated and LP049 showed maximum adhesion property (19.2 ± 1.1%) than other tested strains. The Lactobacillus strains produced lactic acid at various concentrations. Compared with other strains, maximum level of lactic acid (3.1 g/L), hydrogen peroxide (4.31 mM) and bacteriocin (31 AU/mg) was detected in LB049. The inhibitory activity of culture supernatant against various bacterial pathogens was observed. The zone of inhibition ranged between 6 ± 2 mm and 23 ± 2 mm. The cell free extract showed activity against, (ATCC 10536), (ATCC 13076), (ATCC 29903), and (ATCC 8459). Consequently, LP049 may be considered as a potential candidate for the production of novel bioactive metabolites for therapeutic and bio-protective applications.

摘要

在本研究中,对从奶酪中分离出的四株乳酸杆菌菌株针对肠道致病菌的益生菌潜力进行了分析。还分析了所选菌株的益生菌特性,所选细菌菌株在胆盐和有机酸中表现出高耐受性。在0.25%(w/v)胆盐和0.25%(w/v)有机酸浓度下处理3小时后,LP049菌株显示出最高存活率(92±4.2%和93.3±2%)。评估了这些菌株黏附人上皮细胞(HT - 29细胞系)的能力,LP049比其他测试菌株表现出最大黏附特性(19.2±1.1%)。乳酸杆菌菌株产生了不同浓度的乳酸。与其他菌株相比,在LB049中检测到最高水平的乳酸(3.1 g/L)、过氧化氢(4.31 mM)和细菌素(31 AU/mg)。观察到培养上清液对各种细菌病原体的抑制活性。抑菌圈范围在6±2 mm至23±2 mm之间。无细胞提取物对金黄色葡萄球菌(ATCC 10536)、粪肠球菌(ATCC 13076)、大肠杆菌(ATCC 29903)和单核细胞增生李斯特菌(ATCC 8459)具有活性。因此,LP049可被视为生产用于治疗和生物保护应用的新型生物活性代谢物的潜在候选菌株。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3d7c/7715019/830e6954abeb/gr4a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3d7c/7715019/9c1909b7a967/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3d7c/7715019/897270788317/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3d7c/7715019/761b79192173/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3d7c/7715019/830e6954abeb/gr4a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3d7c/7715019/9c1909b7a967/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3d7c/7715019/897270788317/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3d7c/7715019/761b79192173/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3d7c/7715019/830e6954abeb/gr4a.jpg

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