Alameri Fatima, Tarique Mohammad, Osaili Tareq, Obaid Riyad, Abdalla Abdelmoneim, Masad Razan, Al-Sbiei Ashraf, Fernandez-Cabezudo Maria, Liu Shao-Quan, Al-Ramadi Basel, Ayyash Mutamed
Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain P.O. Box 15551, United Arab Emirates.
Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah P.O. Box 32223, United Arab Emirates.
Microorganisms. 2022 Feb 8;10(2):389. doi: 10.3390/microorganisms10020389.
The ability to perform effectively in the gastrointestinal tract (GIT) is one of the most significant criteria in the selection of potential probiotic bacteria. Thus, the present study aimed to investigate the potential probiotic characteristics of some selected lactic acid bacteria (LAB) isolated from vegetable products. Probiotic characteristics included tolerance to acid and bile, cholesterol-removing ability, bile salt hydrolysis, resistance against lysozyme and antibiotics, production of exopolysaccharides (EPS), antimicrobial and hemolytic activities, and cell surface characteristics (auto-aggregation, co-aggregation, and hydrophobicity). The survival rate of isolates after G120 ranged from 8.0 to 8.6 Log CFU/mL. After the intestinal phase (IN-120), the bacterial count ranged from 7.3 to 8.5 Log CFU/mL. The bile tolerance rates ranged from 17.8 to 51.1%, 33.6 to 63.9%, and 55.9 to 72.5% for cholic acid, oxgall, and taurocholic acid, respectively. Isolates F1, F8, F23, and F37 were able to reduce cholesterol (>30%) from the broth. The auto-aggregation average rate increased significantly after 24 h for all isolates, while two isolates showed the highest hydrophobicity values. Moreover, isolates had attachment capabilities comparable to those of HT-29 cells, with an average of 8.03 Log CFU/mL after 2 h. All isolates were resistant to lysozyme and vancomycin, and 8 out of the 17 selected isolates displayed an ability to produce exopolysaccharides (EPS). Based on 16S rRNA sequencing, LAB isolates were identified as , , , and .
在胃肠道（GIT）中有效发挥作用的能力是选择潜在益生菌的最重要标准之一。因此，本研究旨在调查从蔬菜产品中分离出的一些选定乳酸菌（LAB）的潜在益生菌特性。益生菌特性包括对酸和胆汁的耐受性、胆固醇去除能力、胆汁盐水解、对溶菌酶和抗生素的抗性、胞外多糖（EPS）的产生、抗菌和溶血活性以及细胞表面特性（自聚集、共聚集和疏水性）。G120后分离株的存活率为8.0至8.6 Log CFU/mL。在肠道阶段（IN-120）后，细菌计数为7.3至8.5 Log CFU/mL。胆酸、牛胆汁和牛磺胆酸的胆汁耐受率分别为17.8%至51.1%、33.6%至63.9%和55.9%至72.5%。分离株F1、F8、F23和F37能够从肉汤中降低胆固醇（>30%）。所有分离株在24小时后自聚集平均率显著增加，而两个分离株表现出最高的疏水性值。此外，分离株具有与HT-29细胞相当的附着能力，2小时后平均为8.03 Log CFU/mL。所有分离株对溶菌酶和万古霉素均有抗性，17个选定分离株中有8个表现出产生胞外多糖（EPS）的能力。基于16S rRNA测序，LAB分离株被鉴定为 、 、 和 。
Zotero 插件