Bentahar Mohamed Cherif, Benabdelmoumene Djilali, Robert Véronique, Dahmouni Said, Qadi Wasim S M, Bengharbi Zineb, Langella Philippe, Benbouziane Bouasria, Al-Olayan Ebtesam, Dawoud Esraa Adnan Dawoud, Mediani Ahmed
Laboratory of Applied Animal Physiology, SNV Faculty, University of Mostaganem, Mostaganem 27000, Algeria.
Institut National de la Recherche Agronomique, Micalis Institute, UMR 1319 MICALIS, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France.
Foods. 2024 Nov 25;13(23):3781. doi: 10.3390/foods13233781.
Goat milk butter, locally known as "Dhan", from the Sfisfa region of Algeria, holds significant cultural and economic value. This study investigates the probiotic properties of lactic acid bacteria (LAB) present in Dhan, focusing particularly on strains. Molecular identification using 16S rRNA revealed a dominance of and , forming a substantial part of the bacterial profile. Three LAB isolates (DC01-A, DC04, and DC06) were selected from fresh samples, and rigorous analyses were performed to evaluate their probiotic properties. Safety assessments confirmed the absence of gelatinase, DNase, and haemolytic activities in all isolates. The isolates demonstrated high tolerance to bile salts and acidic conditions, along with the ability to survive simulated gastrointestinal digestion. Notably, strain DC06 exhibited exceptional survival at low pH (1.5) and high bile salt concentrations (0.15-0.3%). All isolates showed substantial growth in MRS medium with 2% phenol, although growth was significantly decreased at 5% phenol. Furthermore, our strains exhibited high adhesion rates to various solvents, demonstrating their potential for strong interaction with cell membranes. Specifically, adhesion to chloroform was observed at 98.26% for DC01-A, 99.30% for DC04, and 99.20% for DC06. With xylene, the adhesion rates were 75.94% for DC01-A, 61.13% for DC04, and 76.52% for DC06. The LAB strains demonstrated impressive growth in ethanol concentrations up to 12%, but their tolerance did not exceed this concentration. They also exhibited robust growth across temperatures from 10 °C to 37 °C, with strains DC04 and DC06 able to proliferate at 45 °C, though none survived at 50 °C. Additionally, the isolates showed significant resistance to oxidative stress induced by hydrogen peroxide (HO) and displayed medium to high autolytic activity, with rates of 50.86%, 37.53%, and 33.42% for DC01-A, DC04, and DC06, respectively. The cell-free supernatant derived from strain DC04 exhibited significant antimicrobial activity against the tested pathogens, while strain DC06 demonstrated moderate antioxidant activity with the highest DPPH scavenging rate at 68.56%, compared to the probiotic reference strain LGG at 61.28%. These collective findings not only suggest the probiotic viability of LAB strains found in Dhan but also highlight the importance of traditional food practises in contributing to health and nutrition. Consequently, this study supports the potential of traditional Dhan butter as a functional food and encourages further exploration of its health benefits.
来自阿尔及利亚斯菲斯法地区的山羊奶黄油，当地称为“Dhan”，具有重要的文化和经济价值。本研究调查了Dhan中存在的乳酸菌（LAB）的益生菌特性，特别关注菌株。使用16S rRNA进行分子鉴定显示， 和 占主导地位，构成了细菌图谱的很大一部分。从新鲜样品中选择了三株LAB分离株（DC01 - A、DC04和DC06），并进行了严格分析以评估其益生菌特性。安全性评估证实所有分离株均无明胶酶、DNase和溶血活性。这些分离株对胆盐和酸性条件表现出高耐受性，同时具有在模拟胃肠道消化中存活的能力。值得注意的是，菌株DC06在低pH（1.5）和高胆盐浓度（0.15 - 0.3%）下表现出优异的存活率。所有分离株在含2%苯酚的MRS培养基中均有大量生长，尽管在5%苯酚时生长显著下降。此外，我们的菌株对各种溶剂表现出高粘附率，表明它们与细胞膜有强烈相互作用的潜力。具体而言，DC01 - A对氯仿的粘附率为98.26%，DC04为99.30%，DC06为99.20%。对于二甲苯，DC01 - A的粘附率为75.94%，DC04为61.13%，DC06为76.52%。LAB菌株在乙醇浓度高达12%时表现出令人印象深刻的生长，但它们的耐受性不超过此浓度。它们在10°C至37°C的温度范围内也表现出强劲生长，DC04和DC06菌株能够在45°C增殖，但在50°C时均无存活。此外，分离株对过氧化氢（HO）诱导的氧化应激表现出显著抗性，并表现出中度至高自溶活性，DC01 - A、DC04和DC06的自溶率分别为50.86%、37.53%和33.42%。来自菌株DC04的无细胞上清液对测试病原体表现出显著的抗菌活性，而菌株DC06表现出中度抗氧化活性，DPPH清除率最高为68.56%，相比之下益生菌参考菌株LGG为61.28%。这些共同发现不仅表明Dhan中发现的LAB菌株具有益生菌活力，还突出了传统食品做法对健康和营养的重要性。因此，本研究支持传统Dhan黄油作为功能性食品的潜力，并鼓励进一步探索其健康益处。
