Kumari V B Chandana, Huligere Sujay S, Shbeer Abdullah M, Ageel Mohammed, M K Jayanthi, S Jagadeep Chandra, Ramu Ramith
Department of Biotechnology and Bioinformatics, School of Life Sciences, JSS Academy of Higher Education and Research, Mysuru 570015, Karnataka, India.
Department of Surgery, Faculty of Medicine, Jazan University, Jazan 45142, Saudi Arabia.
Microorganisms. 2022 Jun 11;10(6):1195. doi: 10.3390/microorganisms10061195.
Fermented food plays a major role in gastrointestinal health, as well as possesses other health benefits, such as beneficiary effects in the management of diabetes. Probiotics are thought to be viable sources for enhancing the microbiome of the human gut. In the present study, using biochemical, physiological, and molecular approaches, the isolated Lactobacillus spp. from dosa batter were identified. The cell-free supernatant (CS), cell-free extract (CE), and intact cells (IC) were evaluated for their inhibitory potential against the carbohydrate hydrolyzing enzymes α-glucosidase and α-amylase. Then, 16S rDNA amplification and sequencing were used to identify the species. A homology search in NCBI database was performed that suggests the isolates are >95% similar to Limosilactobacillus fermentum and Lacticaseibacillus casei. Different standard parameters were used to evaluate the probiotic potential of strains RAMULAB07, RAMULAB08, RAMULAB09, RAMULAB10, RAMULAB11, and RAMULAB12. The strains expressed a significant tolerance to the gastric and intestinal juices with a higher survival rate (>98%). A high adhesion capability was observed by the isolates exhibited through hydrophobicity (>65%), aggregation assays (>75%), and adherence assay on HT-29 cells (>82%) and buccal epithelial cells. In addition, the isolates expressed antibacterial and antibiotic properties. Safety assessments (DNase and hemolytic assay) revealed that the isolates could be classified as safe. α-glucosidase and α-amylase inhibition of the isolates for CS, CE, and IC ranged from 7.50% to 65.01% and 20.21% to 56.91%, respectively. The results suggest that these species have exceptional antidiabetic potential, which may be explained by their use as foods that can have health-enhancing effects beyond basic nutrition.
发酵食品对胃肠道健康起着重要作用，还具有其他健康益处，比如对糖尿病管理有有益影响。益生菌被认为是增强人体肠道微生物群的可行来源。在本研究中，采用生化、生理和分子方法，对从多萨面糊中分离出的乳酸杆菌属进行了鉴定。评估了无细胞上清液（CS）、无细胞提取物（CE）和完整细胞（IC）对碳水化合物水解酶α-葡萄糖苷酶和α-淀粉酶的抑制潜力。然后，利用16S rDNA扩增和测序来鉴定菌种。在NCBI数据库中进行了同源性搜索，结果表明分离株与发酵乳杆菌和干酪乳杆菌的相似度>95%。使用不同的标准参数评估了菌株RAMULAB07、RAMULAB08、RAMULAB09、RAMULAB10、RAMULAB11和RAMULAB12的益生菌潜力。这些菌株对胃液和肠液表现出显著的耐受性，存活率较高（>98%）。通过疏水性（>65%）、聚集试验（>75%）以及对HT-29细胞（>82%）和颊上皮细胞的黏附试验，观察到分离株具有较高的黏附能力。此外，分离株还表现出抗菌和抗抗生素特性。安全性评估（DNase和溶血试验）表明这些分离株可被归类为安全菌株。分离株的CS、CE和IC对α-葡萄糖苷酶和α-淀粉酶的抑制率分别在7.50%至65.01%和20.21%至56.91%之间。结果表明，这些菌种具有特殊的抗糖尿病潜力，这可能是因为它们作为食物，除了基本营养外还能产生有益健康的效果。
