Characterization and Selection of Lactobacillus Strains with Potential Probiotic Applications
Source abstract
Abstract
In the present study, four Lactobacillus strains (Lacticaseibacillus casei ATCC 393, Lacticaseibacillus casei RC-1, Lactobacillus acidophilus RC-2 and Lacticaseibacillus rhamnosus RC-10) were investigated to determine their probiotic potential. The strains were evaluated based on their resistance to simulated upper gastrointestinal conditions, tolerance to bile salts, antimicrobial activity, antibiotic resistance and ability to adhere to intestinal cells. All the strains were resistant to simulated upper gastrointestinal conditions (pH 2.5 + pepsin and pH 7.4 + pancreatin) and exhibited cell recovery rates varying between 74.24 and 87.50% (pH 2.5 + pepsin) and between 93.95 and 98.15% (pH 7.4 + pancreatin) at the 24th h of cultivation. The strains demonstrated resistance to various concentrations of bile salts (0.25, 0.5, 0.75 and 1%) with survival rates > 50% (L. casei ATCC 393 and L. casei RC-1) and >60% (L. acidophilus RC-2 and L. rhamnosus RC-10) in bile salt concentration of 0.25% at the 24th h of incubation. The four Lactobacillus components—Lactobacillus culture (LC), cell biomass (CB) and cell-free supernatant (CFS) exhibited moderate to high antimicrobial activity against six Gram-positive and six Gram-negative bacteria; however, they failed to inhibit the growth of yeasts and fungi tested in the antimicrobial screening. In addition, the neutralized to pH = 7.0 cell-free supernatant (NCFS) of the four strains completely lost its antimicrobial effect. The results for antibiotic susceptibility of four Lactobacillus strains showed that L. casei ATCC 393 was resistant to 11, L. casei RC-1 was resistant to 9, L. acidophilus RC-2 was resistant to 8, and L. rhamnosus RC-10 was resistant to 11 of the total 23 antibiotics tested. The highest degree of adhesion of the studied isolates to the intestinal cell line IPEC-J2 was observed in L. casei RC-1 (39.45%), L. rhamnosus RC-10 (23.38%) and L. acidophilus RC-2 (19.25%) in comparison with the reference probiotic strain L. casei ATCC 393. Based on the results obtained, the strains studied can be considered as having probiotic potential.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Probiotics and Fermented Foods · Microbial Metabolites in Food Biotechnology · Food composition and properties
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Microbiology and Biotechnology, University of Food Technologies, 4002 Plovdiv, Bulgaria
Department of Milk and Dairy Products, University of Food Technologies, 4002 Plovdiv, Bulgaria
Özgazi B. V. Dairy Foods, 4879 AP Etten-Leur, The Netherlands
Department of Biochemistry and Molecular Biology, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland
References (59)
Show source-provided references
1. FAO, and WHO (2002). Guidelines for the Evaluation of Probiotics in Food, WHO.
2. Zielinska, D., and Kolohyn-Krajewska, D. (2018). Food-Origin Lactic Acid Bacteria May Exhibit Probiotic Properties: Review. BioMed. Res. Int., 2018.10.1155/2018/5063185 ↗
3. Probiotic features of Lactobacillus strains isolated from Ragusano and Pecorino Siciliano cheeses10.1016/j.fm.2015.03.010 ↗
4. Effects of Lactobacillus rhamnosus and Lactobacillus acidophilus on bacterial vaginal pathogens10.1177/0394632017697987 ↗
5. In vitro and in vivo investigations of probiotic properties of lactic acid bacteria isolated from Chinese traditional sourdough10.1007/s00253-018-9554-8 ↗
6. Screening of isolated potential probiotic lactic acid bacteria for cholesterol lowering property and bile salt hydrolase activity10.1016/j.aoas.2016.03.001 ↗
7. Characterization of Lactobacillus isolated from dairy samples for probiotic properties10.1016/j.anaerobe.2015.03.004 ↗
8. Microorganisms with Claimed Probiotic Properties: An Overview of Recent Literature10.3390/ijerph110504745 ↗
9. Probiotic Properties of Lactobacillus plantarum10.22207/JPAM.13.2.30 ↗
10. Characterization of Selected Lactobacillus Strains for Use as Probiotics10.5851/kosfa.2015.35.4.551 ↗
11. Isolation, Identification, and Evaluation of New Lactic Acid Bacteria Strains with Both Cellular Antioxidant and Bile Salt Hydrolase Activities In Vitro10.4315/0362-028X.JFP-16-096 ↗
12. Dempsey, E., and Corr, S.C. (2022). Lactobacillus spp. for Gastrointestinal Health: Current and Future Perspectives. Front. Immunol., 13.10.3389/fimmu.2022.840245 ↗
13. Mu, Q., Tavella, V.J., and Luo, X.M. (2018). Role of Lactobacillus reuteri in Human Health and Diseases. Front. Microbiol., 9.10.3389/fmicb.2018.00757 ↗
14. Roles and applications of probiotic Lactobacillus strains10.1007/s00253-018-9217-9 ↗
15. Physiological Characteristics of Lactobacillus casei Strains and Their Alleviation Effects against Inflammatory Bowel Disease10.4014/jmb.2003.03041 ↗
16. Antifungal Activity of Carboxymethyl Cellulose Edible Films Enriched with Propolis Extracts and Their Role in Improvement of the Storage Life of Kashkaval Cheese10.12944/CRNFSJ.9.2.12 ↗
17. Isolation, characterization and evaluation of probiotic lactic acid bacteria for potential use in animal production10.1016/j.rvsc.2016.08.009 ↗
18. Isolation, Identification and Comparison of Some Properties of Lactobacillus delbrueckii subsp. bulgaricus Strains from Traditional Bulgarian and Italian Yogurts
19. Salmonella adhesion is decreased by hypoxia due to adhesion and motility structure crosstalk10.1186/s13567-023-01233-2 ↗
20. Śliżewska, K., and Chlebicz-Wójcik, A. (2020). Growth Kinetics of Probiotic Lactobacillus Strains in the Alternative, Cost-Efficient Semi-Solid Fermentation Medium. Biology, 9.10.3390/biology9120423 ↗
21. Characterization of new probiotics from dairy and nondairy products—Insights into acid tolerance, bile metabolism and tolerance, and adhesion capability10.3168/jds.2021-20398 ↗
22. In vitro probiotic characterization of Lactobacillus casei isolated from marine samples10.1016/j.lwt.2016.06.029 ↗
23. Investigation of acid and bile tolerance, antimicrobial activity and antibiotic resistance of Lactobacillus strains isolated from kazakh dairy foods10.3923/ajaps.2016.143.158 ↗
24. Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk10.1016/j.lwt.2016.03.007 ↗
25. Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production10.1016/j.lwt.2019.108501 ↗
26. Gastrointestinal transit tolerance, cell surface hydrophobicity, and functional attributes of Lactobacillus acidophilus strains isolated from Indigenous Dahi10.1002/fsn3.2468 ↗
27. In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics10.1016/j.jff.2017.03.020 ↗
28. Effect of encapsulation methods and materials on the survival and viability of Lactobacillus acidophilus: A review10.1111/ijfs.15779 ↗
29. Zhao, L., Zhang, Y., Liu, Y., Zhong, J., and Zhang, D. (2023). Assessing the Safety and Probiotic Characteristics of Lacticaseibacillus rhamnosus X253 via Complete Genome and Phenotype Analysis. Microorganisms, 11.10.3390/microorganisms11010140 ↗
30. Vougiouklaki, D., Tsironi, T., Tsantes, A.G., Tsakali, E., Van Impe, J.F.M., and Houhoula, D. (2023). Probiotic Properties and Antioxidant Activity In Vitro of Lactic Acid Bacteria. Microorganisms, 11.10.3390/microorganisms11051264 ↗
31. Probiotic properties of Lactobacilli strains isolated from raw cow milk in the western highlands of Cameroon
32. Survival of Lactobacillus acidophilus TISTR1338 in bile salt stress conditions
33. Probiotic potential and biofilm inhibitory activity of Lactobacillus casei group strains isolated from infant feces10.1016/j.jff.2019.02.004 ↗
34. Impact of gastrointestinal tract variability on oral drug absorption and pharmacokinetics: An UNGAP review10.1016/j.ejps.2021.105812 ↗
35. A review on the food digestion in the digestive tract and the used in vitro models10.1016/j.crfs.2021.04.004 ↗
36. Isolation, Molecular Characterization and Probiotic Potential of Lactic Acid Bacteria in Saudi Raw and Fermented Milk10.1155/2018/7970463 ↗
37. Nawaz, Z., Zahoor, M.K., Shafique, M., Athar, R., Yasmin, A., and Zahoor, M.A. (2024). In vitro assessment of probiotic properties of lactic acid bacteria isolated from camel milk: Enhancing sustainable foods. Front. Sustain. Food Syst., 8.10.3389/fsufs.2024.1437201 ↗
38. Identification of Lactobacillus strains from human mother milk and cottage cheese revealed potential probiotic properties with enzymatic activity10.1038/s41598-022-27003-2 ↗
39. Oh, N.S., Joung, J.Y., Lee, J.Y., and Kim, Y. (2018). Probiotic and anti-inflammatory potential of Lactobacillus rhamnosus 4B15 and Lactobacillus gasseri 4M13 isolated from infant feces. PLoS ONE, 13.10.1371/journal.pone.0192021 ↗
40. A new method for the in vitro determination of the bile tolerance of potentially probiotic lactobacilli10.1007/s00253-018-8742-x ↗
41. Functional, safety and technological properties of Lactobacillus acidophilus BIOTECH 1900
42. Safety, probiotic properties, antimicrobial activity, and technological performance of Lactobacillus strains isolated from Iranian raw milk cheeses10.1002/fsn3.2365 ↗
43. The efficacy of cell-free supernatants from Lactobacillus plantarum Cs and Lactobacillus acidophilus ATCC 314 for the preservation of home-processed tomato-paste
44. Antimicrobial activity and Probiotic Properties of Lactic Acid Bacteria Isolated From Traditional Fermented Dairy Products
45. Antimicrobial activity of probiotics against endodontic pathogens:- A preliminary study10.4103/ijmm.IJMM_18_333 ↗
46. Soltani, N., Abbasi, S., Baghaeifar, S., Taheri, E., Jadid, M.F.S., Emami, P., Abolhasani, K., and Aslanshirzadeh, F. (2022). Antibacterial and antibiofilm activity of Lactobacillus strains secretome and extraction against Escherichia coli isolated from urinary tract infection. Biotechnol. Rep., 36.10.1016/j.btre.2022.e00760 ↗
47. Stivala, A., Carota, G., Fuochi, V., and Furneri, P.M. (2021). Lactobacillus rhamnosus AD3 as a Promising Alternative for Probiotic Products. Biomolecules, 11.10.3390/biom11010094 ↗
48. Evaluation of antimicrobial activity of Lactobacillus acidophilus and Lactobacillus rhamnosus against clinically isolated Klebsiella pneumoniae: An in vitro study10.18203/2320-6012.ijrms20240834 ↗
49. Antibiotic resistance of lactic acid bacteria
50. Antibiotic Resistance of LACTOBACILLUS Strains10.1007/s00284-019-01769-7 ↗
51. Lactobacillus casei and Lactobacillus fermentum Strains Isolated from Mozzarella Cheese: Probiotic Potential, Safety, Acidifying Kinetic Parameters and Viability under Gastrointestinal Tract Conditions10.1007/s12602-018-9406-y ↗
52. Revealing antibiotic resistance in therapeutic and dietary probiotic supplements10.1016/j.jgar.2020.02.007 ↗
53. Comparative studies on antibiotic resistance in Lactobacillus casei and Lactobacillus plantarum10.1016/j.foodcont.2014.09.003 ↗
54. Celebioglu, H.U., and Svensson, B. (2018). Dietary Nutrients, Proteomes, and Adhesion of Probiotic Lactobacilli to Mucin and Host Epithelial Cells. Microorganisms, 6.10.3390/microorganisms6030090 ↗
55. The biological activity of fermented milk produced by Lactobacillus casei ATCC 393 during cold storage10.1016/j.idairyj.2018.12.007 ↗
56. Probiotic characteristics of Lactobacillus strains isolated from cheese and their antibacterial properties against gastrointestinal tract pathogens10.1016/j.sjbs.2020.10.022 ↗
57. Adhesion, anti-adhesion and aggregation properties relating to surface charges of selected Lactobacillus strains: Study in Caco-2 and H357 cells10.1007/s00203-020-01846-7 ↗
58. Potential probiotic properties of lactic acid bacteria isolated from the intestinal mucosa of healthy piglets10.1007/s13213-017-1254-6 ↗
59. Modified vaginal lactobacilli expressing fluorescent and luminescent proteins for more effective monitoring of their release from nanofibers, safety and cell adhesion10.1186/s12934-024-02612-w ↗