RESUMO
Probiotic-containing foods are among the most appreciated functional foods; however, probiotic-based dairy products cannot be consumed by people who are lactose intolerant, allergic to milk, or vegetarian or vegan individuals. Thus, new non-dairy matrices have been tested for probiotics delivery. This study evaluated the growth and viability of Limosilactobacillus fermentum ATCC 23271 and Lacticaseibacillus rhamnosus ATCC 9595 in Pitanga juice (Eugenia uniflora L.). The effects of the fermentation on the antioxidant and anti-infective properties of the juice were also analyzed. The E. uniflora juice allowed lactobacilli growth without supplementation, reaching rates around 8.4 Log CFU/mL and producing organic acids (pH values < 4) after 72 h of fermentation. The strain remained viable after 35 days of refrigerated storage. Fermentation by these bacteria increases the antioxidant capacity of the juice. The central composite rotational design was employed to evaluate the effects of bacterial inoculum and pulp concentration on growth and organic acids production by L. fermentum ATCC 23271. The strain was viable and produced organic acids in all tested combinations. L. fermentum-fermented juice and its cell-free supernatant significantly increased the survival of Tenebrio molitor larvae infected by enteroaggregative Escherichia coli 042. The results obtained in this study provide more insights into the potential of Pitanga juice to develop a functional non-dairy probiotic beverage with antioxidant and anti-infective properties.
Assuntos
Antioxidantes , Eugenia , Fermentação , Limosilactobacillus fermentum , Probióticos , Antioxidantes/farmacologia , Antioxidantes/metabolismo , Limosilactobacillus fermentum/metabolismo , Limosilactobacillus fermentum/crescimento & desenvolvimento , Limosilactobacillus fermentum/fisiologia , Limosilactobacillus fermentum/efeitos dos fármacos , Probióticos/farmacologia , Eugenia/química , Anti-Infecciosos/farmacologia , Sucos de Frutas e Vegetais/microbiologia , Sucos de Frutas e Vegetais/análise , Lacticaseibacillus rhamnosus/metabolismo , Lacticaseibacillus rhamnosus/crescimento & desenvolvimento , Lacticaseibacillus rhamnosus/efeitos dos fármacos , Viabilidade Microbiana/efeitos dos fármacosRESUMO
Fruits and their processing by-products are sources of potentially probiotic strains. Limosilactobacillus (L.) fermentum strains isolated from fruit processing by-products have shown probiotic-related properties. This review presents and discusses the results of the available studies that evaluated the probiotic properties of L. fermentum in promoting host health benefits, their application by the food industry, and the development of biotherapeutics. The results showed that administration of L. fermentum for 4 to 8 weeks promoted host health benefits in rats, including the modulation of gut microbiota, improvement of metabolic parameters, and antihypertensive, antioxidant, and anti-inflammatory effects. The results also showed the relevance of L. fermentum strains for application in the food industry and for the formulation of novel biotherapeutics, especially nutraceuticals. This review provides evidence that L. fermentum strains isolated from fruit processing by-products have great potential for promoting host health and indicate the need for a translational approach to confirm their effects in humans using randomized, double-blind, placebo-controlled trials.
Assuntos
Limosilactobacillus fermentum , Probióticos , Limosilactobacillus fermentum/fisiologia , Humanos , Animais , Microbioma Gastrointestinal , Frutas/microbiologia , RatosRESUMO
INTRODUCTION: Introduction: breast milk (MH) contains nutrients and bioactive compounds for child development, including probiotic bacteria, which contribute to intestinal maturation. This benefit accompanies the individual until adulthood. There are new methods such as spray drying that give this compound a good conservation without loss of microbiota. Objective: the aim of this study was to analyze the viability of lactic acid bacteria isolated from human milk with probiotic potential after the spray drying process, as well as to evaluate the possible adhesion in the colon of mice of the Balb/C strain after feeding them powdered human milk and a commercial formula milk. Method: we isolated and identified the presence of lactic acid bacteria with possible probiotic potential in powdered human milk using the MALDI-TOF MS technique. Powdered human milk and a commercial formula milk were fed to mice of the Bald/C strain for 14 weeks. Glucose level and weight were measured in the mice. The feces were collected to verify the presence of lactic bacteria. The mice were sacrificed and their intestines were weighed, isolating the lactic acid bacteria both from the intestines and from the feces. The strains isolated from mice fed human milk were evaluated for their probiotic potential, analyzing their ability to inhibit pathogens, resistance to pH, temperature, adhesion, and hydrophobicity. Results: the presence of Lactobacillus fermentum LH01, Lactobacillus rhamnosus LH02, Lactobacullis reuteri LH03, and Lactobacillus plantarum LH05 in powdered human milk was identified. All strains showed a possible probiotic profile due to the ability of bacteria to resist low pH, bile salts, and exposure to gastric enzymes, as well as their hydrophobicity and self-aggregation capacity, and their failure to show hemagglutination or hemolysis activity in a culture medium rich in erythrocytes. We observed that the consumption of powdered human milk prevented weight gain and constipation in mice. Conclusions: after spray drying, strains with possible probiotic potential may be preserved in human milk. The consumption of powdered human milk with probiotic bacteria prevents constipation and weight gain in mice, when compared to those fed a commercial formula milk.
INTRODUCCIÓN: Introducción: la leche materna (HM) contiene los nutrientes y compuestos bioactivos necesarios para el desarrollo infantil, incluidas bacterias probióticas, que contribuyen a la maduración intestinal. Objetivo: el objetivo de este estudio fue analizar la viabilidad de las bacterias acidolácticas aisladas de la leche humana con potencial probiótico, después del proceso de secado, así como evaluar su posible adhesión en el colón de ratones (BAlb/C) alimentados con leche humana en polvo y leche de una fórmula comercial. Método: se aislaron e identificaron mediante la técnica de Maldi-Tof-MS las bacterias acidolácticas con posible potencial probiótico en la leche humana en polvo. Se alimentó con leche humana en polvo y leche de una fórmula comercial a ratones de la cepa Bald/C durante 14 semanas. Se midieron el nivel de glucosa y el peso. Las heces se recolectaron para verificar la presencia de bacterias lácticas. Los ratones se sacrificaron y se pesaron los intestinos, aislando las bacterias lácticas tanto de los intestinos como de las heces. En las cepas aisladas de la leche humana se evaluó el potencial probiótico analizando su capacidad para inhibir patógenos, resistir distintos pH y temperaturas, adherirse y mostrar hidrofobicidad. Resultados: se identificó la presencia de Lactobacillus fermentum LH01, Lactobacillus rhamnosus LH02, Lactobacullis reuteri LH03 y L. plantarum LH05 en la leche humana en polvo. Todas las cepas mostraron resistencia a los pH bajos, a las sales biliares y a la exposición a enzimas gástricas, así como una buena hidrofobicidad y capacidad de autoagregación. Además, no presentaron actividad de hemaglutinación o hemólisis en un medio de cultivo rico en eritrocitos. Observamos que el consumo de leche humana en polvo evita en los ratones el aumento de peso y el estreñimiento. Conclusiones: después del secado por aspersión, las cepas con posible potencial probiótico pueden conservarse en la leche materna. El consumo de leche humana en polvo con bacterias probióticas evita el estreñimiento y el aumento de peso en los ratones, en comparación con los alimentados con leche de una formula comercial.
Assuntos
Lactobacillales/fisiologia , Leite Humano/microbiologia , Probióticos , Secagem por Atomização , Animais , Fenômenos Fisiológicos Bacterianos , Glicemia/análise , Peso Corporal , Fezes/microbiologia , Humanos , Intestinos/microbiologia , Lactobacillales/isolamento & purificação , Limosilactobacillus fermentum/isolamento & purificação , Limosilactobacillus fermentum/fisiologia , Lactobacillus plantarum/isolamento & purificação , Lactobacillus plantarum/fisiologia , Limosilactobacillus reuteri/isolamento & purificação , Limosilactobacillus reuteri/fisiologia , Lacticaseibacillus rhamnosus/isolamento & purificação , Lacticaseibacillus rhamnosus/fisiologia , Masculino , México , Camundongos , Camundongos Endogâmicos BALB C , PósRESUMO
This study evaluated the efficacy of potentially probiotic fruit-derived Lactobacillus isolates, namely, L. paracasei 108, L. plantarum 49, and L. fermentum 111, to remove aflatoxin M1 (AFM1) from a phosphate buffer solution (PBS; spiked with 0.15 µg/mL AFM1). The efficacy of examined isolates (approximately 109 cfu/mL) as viable and non-viable cells (heat-killed; 100 °C, 1 h) to remove AFM1 was measured after 1 and 24 h at 37 °C. The recovery of AFM1 bound to bacterial cells after washing with PBS was also evaluated. Levels of AFM1 in PBS were measured with high-performance liquid chromatography. Viable and non-viable cells of all examined isolates were capable of removing AFM1 in PBS with removal percentage values in the range of 73.9-80.0% and 72.9-78.7%, respectively. Viable and non-viable cells of all examined Lactobacillus isolates had similar abilities to remove AFM1. Only L. paracasei 108 showed higher values of AFM1 removal after 24 h for both viable and non-viable cells. Percentage values of recovered AFM1 from viable and non-viable cells after washing were in the range of 13.4-60.6% and 10.9-47.9%, respectively. L. plantarum 49 showed the highest AFM1 retention capacity after washing. L. paracasei 108, L. plantarum 49, and L. fermentum 111 could have potential application to reduce AFM1 to safe levels in foods and feeds. The cell viability of examined isolates was not a pre-requisite for their capacity to remove and retain AFM1.
Assuntos
Aflatoxina M1/química , Lacticaseibacillus paracasei/fisiologia , Lactobacillus plantarum/fisiologia , Limosilactobacillus fermentum/fisiologia , Contaminação de Alimentos , Frutas/microbiologia , Viabilidade Microbiana , ProbióticosRESUMO
Exopolysaccharides (EPS) production is a characteristic that has been widely described for many lactic acid bacteria (LAB) of different genera and species, but little is known about the relationship between the functional properties of the producing bacteria and EPS synthesis. Although many studies were addressed towards the application of EPS-producing LAB in the manufacture of several dairy products (fermented milk, cheese) due to their interesting technological properties (increased hardness, water holding capacity, viscosity, etc.), there are not many reports about the functional properties of the EPS extract itself, especially for the genus Lactobacillus. The aim of the present revision is to focus on the species Lactobacillus fermentum with reported functional properties, with particular emphasis on those strains capable of producing EPS, and try to establish if there is any linkage between this property and their functional/probiotic roles, considering the most recent bibliography.
Assuntos
Produtos Fermentados do Leite/microbiologia , Microbiologia de Alimentos , Limosilactobacillus fermentum/fisiologia , Polissacarídeos Bacterianos/biossíntese , Animais , Antibiose , Bactérias/patogenicidade , Fenômenos Fisiológicos Bacterianos , Fermentação , Fatores Imunológicos , Limosilactobacillus fermentum/química , Probióticos/metabolismoRESUMO
The goal of this study was to determine the effect of the carrier material, drying technology and dissolution media during the passage of L. fermentum K73 through a dynamic in vitro digestion system (IViDiS). The carrier materials were (i) culture medium with growing micro-organisms and (ii) culture medium with maltodextrin : sweet whey [0.6 : 0.4]. The carrier materials were dried by spray-drying and freeze-drying to obtain four types of powders. The dissolution media consisted of water and 1% fat milk. The powders were tested using an in vitro dynamic digestion system (IViDiS). The results showed that powders derived from culture medium had the highest protective effect on the viability of L. fermentum K73 in both dissolution media and that survival increased when the powders were tested in milk. The modified Gompertz model was used to model L. fermentum K73 behaviour during the digestion process. The model showed that cells entrapped in culture medium had the longest lag phase and the slowest inactivation rate when evaluated in milk.
Assuntos
Caseínas/farmacologia , Tecnologia de Alimentos , Trato Gastrointestinal/fisiologia , Trânsito Gastrointestinal/fisiologia , Limosilactobacillus fermentum/fisiologia , Soro do Leite , Desidratação , Humanos , ProbióticosRESUMO
Lactobacillus fermentum UCO-979C, a strain isolated from a human stomach, was previously characterized by its potential probiotic properties. The UCO-979C strain displayed the ability to beneficially regulate the innate immune response triggered by Helicobacter pylori infection in human gastric epithelial cells. In this work, we conducted further in vitro studies in intestinal epithelial cells (IECs) and in vivo experiments in mice in order to characterize the potential immunomodulatory effects of L. fermentum UCO-979C on the intestinal mucosa. Results demonstrated that the UCO-979C strain is capable to differentially modulate the immune response of IECs triggered by Toll-like receptor 4 (TLR4) activation through the modulation of TLR negative regulators' expression. In addition, we demonstrated for the first time that L. fermentum UCO-979C is able to exert its immunomodulatory effect in the intestinal mucosa in vivo. The feeding of mice with L. fermentum UCO-979C significantly increased the production of intestinal IFN-γ, stimulated intestinal and peritoneal macrophages and increased the number of Peyer's patches CD4+ T cells. In addition, L. fermentum UCO-979C augmented intestinal IL-6, reduced the number of immature B220+CD24high B cells from Peyer's patches, enhanced the number of mature B B220+CD24low cells, and significantly increased intestinal IgA content. The results of this work revealed that L. fermentum UCO-979C has several characteristics making it an excellent candidate for the development of immunobiotic functional foods aimed to differentially regulate immune responses against gastric and intestinal pathogens.
Assuntos
Linfócitos T CD4-Positivos/imunologia , Mucosa Intestinal/microbiologia , Limosilactobacillus fermentum/fisiologia , Animais , Células Cultivadas , Humanos , Imunidade Inata , Imunoglobulina A/metabolismo , Imunomodulação , Interferon gama/metabolismo , Mucosa Intestinal/imunologia , Ativação de Macrófagos , Camundongos , Probióticos , Receptor 4 Toll-Like/metabolismoRESUMO
The aim of this study was to evaluate the effect of milk fermented with Lactobacillus fermentum J20 (FMJ20) or J28 (FMJ28) on ameliorating indomethacin-induced inflammation. Twenty-eight male C57Bl/6 mice were divided into four experimental groups: indomethacin, indomethacin + FMJ20, indomethacin + FMJ28, and untreated (control). Groups were fed fermented milk for 15 days, followed by administration of indomethacin supplied in three sub-doses over experimental period. Body weight, and food consumption were recorded. Additionally, spleen, kidney, and liver were weighed, and the small intestine length was measured. The cytokines in serum (IL-2, IL-4, IL-6, IL-10, IL-17, IL-23 and TNFα) and in intestinal mucosa (IL-17 and IFNγ) were also determined. Compared to the control, all indomethacin-supplemented groups lost weight (~2.7 g; p < 0.05), but no changes were found in the organ-specific morphometry analysis. FMJ28 showed better results in attenuating serum and intestinal IL-17 levels. Furthermore, showed less epithelial cell loss and inflammatory infiltrates than the other indomethacin-treated groups. These results suggest that FMJ28 may be effective in reducing intestinal and systemic acute inflammation, specifically in mice.
Assuntos
Indometacina/toxicidade , Inflamação/induzido quimicamente , Enteropatias/induzido quimicamente , Limosilactobacillus fermentum/fisiologia , Animais , Anti-Inflamatórios não Esteroides/toxicidade , Citocinas/genética , Citocinas/metabolismo , Fermentação , Regulação da Expressão Gênica/efeitos dos fármacos , Inflamação/terapia , Enteropatias/terapia , Intestinos/efeitos dos fármacos , Intestinos/patologia , Rim/efeitos dos fármacos , Rim/patologia , Fígado/efeitos dos fármacos , Fígado/patologia , Camundongos Endogâmicos C57BL , Leite , Tamanho do Órgão , Baço/efeitos dos fármacos , Baço/patologiaRESUMO
The purpose of this work was to model the survival of the microorganism and the kinetics of drying during the encapsulation of Lactobacillus fermentum K73 by Refractance Window drying. A whey culture medium with and without addition of maltodextrin were used as encapsulation matrices. The microorganism with the encapsulation matrices was dried at three water temperatures (333, 343 and 353 K) until reaching balanced moisture. Microorganism survival and thin layer drying kinetics were studied by using mathematical models. Results showed that modified Gompertz model and Midilli model described the survival of the microorganism and the drying kinetics, respectively. The most favorable process conditions found with the mathematical modelling were a drying time of 2460 s, at a temperature of 353 K. At these conditions, a product with 9.1 Log CFU/g and a final humidity of 10% [wet basis] using the culture medium as encapsulation matrix was obtained. The result shows that Refractance Window can be applied to encapsulate the microorganism probiotic with a proper survival of the microorganism.
Assuntos
Encapsulamento de Células/métodos , Limosilactobacillus fermentum/metabolismo , Limosilactobacillus fermentum/fisiologia , Dessecação/métodos , Liofilização/métodos , Umidade , Viabilidade Microbiana , Modelos Teóricos , Probióticos , Temperatura , Proteínas do Soro do LeiteRESUMO
The objective of this study was to evaluate the probiotic properties of Lactobacillus casei and Lactobacillus fermentum strains, as well as to select novel and safe strains for future development of functional fermented products. The in vitro auto-aggregation, co-aggregation, hydrophobicity, ß-galactosidase production, survival to gastrointestinal tract (GIT), and antibiotic susceptibility were evaluated. The selected strains were additionally tested by the presence of genes encoding adhesion, aggregation and colonization, virulence factors, antibiotic resistance, and biogenic amine production, followed by the evaluation of acidifying kinetic parameters in milk, and survival of the strains under simulated GIT conditions during refrigerated storage of fermented milk. Most strains of both species showed high auto-aggregation; some strains showed co-aggregation ability with other lactic acid bacteria (LAB) and/or pathogens, and both species showed low hydrophobicity values. Seven L. casei and six L. fermentum strains produced ß-galactosidase enzymes, and ten strains survived well the simulation of the GIT stressful conditions evaluated in vitro. All strains were resistant to vancomycin, and almost all the strains were resistant to kanamycin. L. casei SJRP38 and L. fermentum SJRP43 were distinguished among the other LAB strains by their higher probiotic potential. L. fermentum SJRP43 presented fewer genes related to virulence factors and antibiotic resistance and needed more time to reach the maximum acidification rate (Vmax). The other kinetic parameters were similar. Both strains survived well (> 8 log10 CFU/mL) to the GIT-simulated conditions when incorporated in fermented milk. Therefore, these strains presented promising properties for further applications in fermented functional products.