Iraporda Carolina, Rubel Irene A, Bengoa Ana A, Manrique Guillermo D, Garrote Graciela L, Abraham Analía G
Facultad de Ingeniería, Núcleo Tecnología de Semillas y Alimentos, Universidad Nacional del Centro de La Provincia de Buenos Aires, Av. Del Valle 5737, Olavarría, Provincia de Buenos Aires, 7400, Argentina.
Centro de Investigación y Desarrollo en Ciencia y Tecnología de Alimentos (CIDCA, UNLP-CIC-CONICET), Calle 47 y 116, La Plata, Provincia de Buenos Aires, 1900, Argentina.
Probiotics Antimicrob Proteins. 2025 May 24. doi: 10.1007/s12602-025-10594-3.
The search for probiotic candidates is an area that accompanies the world trend of development of novel probiotic strains and new products. In recent years, unconventional sources of potential probiotic bacteria have been studied. Furthermore, there has been an increasing interest in non-dairy and plant-based probiotic foods, currently being considered as a priority for the food industry. The aim of this study was to evaluate the probiotic potential of lactic acid bacteria (LAB) isolated from Jerusalem artichoke tubers. These strains were characterized by in vitro tests for their biochemical and probiotic properties and safety aspects. The results demonstrated that the LAB strains isolated exhibited a survival rate after acid exposure exceeding 90%, maintained viability above 88% under simulated gastrointestinal conditions, and the autoaggregation capacity ranged from 61 to 81%. Additionally, the strains showed no hemolytic activity and were sensitive to antibiotics. The isolates also downregulated the proinflammatory responses and showed antimicrobial activity against E. coli and B. cereus. The bacilli strains showed a high similarity with Lentilactobacillus kosonis and Lentilactobacillus curieae. Hence, these strains revealed potential probiotic in vitro characteristics that position them to be used in plant-based functional food. This strategic exploration of probiotic bacteria sourced from vegetables not only enhances the diversity of available strains-both taxonomically and functionally-but also fosters the development of sustainable, plant-based probiotic applications.
寻找益生菌候选菌株是一个紧跟新型益生菌菌株和新产品全球发展趋势的领域。近年来，人们对潜在益生菌的非常规来源进行了研究。此外，非乳制品和植物基益生菌食品越来越受到关注，目前被视为食品行业的优先发展方向。本研究的目的是评估从菊芋块茎中分离出的乳酸菌（LAB）的益生菌潜力。通过体外试验对这些菌株的生化、益生菌特性及安全性进行了表征。结果表明，分离出的LAB菌株在酸处理后的存活率超过90%，在模拟胃肠道条件下的存活率保持在88%以上，自聚集能力在61%至81%之间。此外，这些菌株无溶血活性且对抗生素敏感。这些分离株还下调了促炎反应，并对大肠杆菌和蜡样芽孢杆菌显示出抗菌活性。芽孢杆菌菌株与科氏扁豆乳杆菌和居里扁豆乳杆菌高度相似。因此，这些菌株显示出潜在的体外益生菌特性，使其有用于植物基功能食品的潜力。对源自蔬菜的益生菌进行的这一战略性探索不仅在分类学和功能上增加了可用菌株的多样性，还促进了可持续的植物基益生菌应用的发展。
