International network for natural sciences – research journal
  • mendeley icon
  • linkedin icon
  • google plus icon
  • twitter icon
  • google scholar icon
  • facebook icon

Phylogenomic and biochemical assessment of four presumptive probiotic lactic acid bacteria

By: Muhammad Ishaq, Tong Wu, Naveed Ahmad, Chun-Lei Liu, Li Fang, Ji Wang, Wei-Hong Min

Key Words: Probiotics, Lactobacillus, Auto-aggregation, Co-aggregation, S-layer proteins.

Int. J. Biosci. 15(5), 315-325, November 2019.

DOI: http://dx.doi.org/10.12692/ijb/15.5.315-325

Certification: ijb 2019 0220 [Generate Certificate]

Abstract

The commercial usage of probiotic Lactobacillus strains found in traditional fermented food products have been expanded due to its therapeutics potential. The purpose of this study was designed to isolate, identify, characterize, and evaluate the probiotic abilities of four selected Lactobacilli strains from Inner Mongolian cheese. Four Lactobacillus strains were aseptically isolated on previously specified de Man Rogosa media from Inner Mongolian cheese. Isolates were initially identified by Gram-staining, motility, and catalase tests. Moreover, the presumed Lactobacilli strains were further evaluated for probiotic properties including acid and bile salt tolerance, auto-aggregation, and co-aggregation assays to analyze the adhesive abilities. Further, several phylogenetic analyses were performed to discover the S-layer conserved protein motifs and theoretical protein interaction network for functional annotations. The acid and bile tolerance test were investigated under pH (2.0 & 3.0) and 0.3% bile concentration at 0, 1, 2 and 3 hours of time intervals respectively. Our findings suggested that all four selected LAB strains showed substantial increased in tolerance against acid and bile. The ability of auto-aggregation among Lactobacillus strains range from 15.94% to 70.02%. However, Lactobacillus strain 3(8) showed the highest co-aggregation phenotype with Listeria monocytogenes (54.7%), and (40.8%) with Staph. aureus while strain K showed the strongest ability with Salmonella typhi (39.34%). Phylogenetic investigations revealed the discovery of four S-layer conserved protein motifs and essential protein interaction network among selected Lactobacilli strains. These breakthroughs promote novel perspectives concerning the use of inner Mongolian cheese as a rich source of probiotic bacteria in future researches

| Views 103 |

| Views 103 |

Phylogenomic and biochemical assessment of four presumptive probiotic lactic acid bacteria

Ahmed T, Kanwal R. 2004. Biochemical characteristics of lactic acid producing bacteria and preparation of camel milk cheese by using starter culture. Pakistan Veterinary Journal 24(2), 87-91.

Ahmad N, Jianyu L, Xu T, Noman M, Jameel A, Na Y. Yuanyuan D, Nan W, Xiaowei L, Fawei W, Xiuming L, Haiyan L. 2019. Overexpression of a Novel Cytochrome P450 Promotes Flavonoid Biosynthesis and Osmotic Stress Tolerance in Transgenic Arabidopsis. Genes 10, 756.

http://dx.doi.org/10.3390/genes10100756

Bao Y, Zhang Y, Zhang Y, Liu Y, Wang S, Dong X, Zhang H. 2010. Screening of potential probiotic properties of Lactobacillus fermentum isolated from traditional dairy products. Food Control 21(5), 695-701.

http://dx.doi.org/10.1016/j.foodcont.2009.10.010

Çakır İ. 2003. Determination of some probiotic properties on Lactobacilli and Bifidobacteria. Ankara University Thesis of Ph. D.

Clare D, Swaisgood H. 2000. Bioactive milk peptides: a prospectus. Journal of dairy science 83(6), 1187-1195.

https://doi.org/10.3168/jds.S0022-0302(00)74983-6

Collado MC, Meriluoto J, Salminen S. 2007. Measurement of aggregation properties between probiotics and pathogens: in vitro evaluation of different methods. Journal of microbiological methods 71(1), 71-74.

https://doi.org/10.1016/j.mimet.2007.07.005

Del Re B, Sgorbati B, Miglioli M, Palenzona D. 2000. Adhesion, autoaggregation and hydrophobicity of 13 strains of Bifidobacterium longum. Letters in applied microbiology 31(6), 438-442.

https://doi.org/10.1046/j.1365-2672.2000.00845.x

Desai A. 2008. Strain identification, viability and probiotics properties of Lactobacillus casei. Victoria University.

FAO W. 2002. Guidelines for the evaluation of probiotic in food.

ftp://ftp.fao.org/es/esn/food/wgreport2.pdf.

Felis GE, Dellaglio F. 2007. Taxonomy of Lactobacilli and bifidobacteria. Current issues in intestinal microbiology 8(2), 44.

Fouet A, Mesnage S, TosiCouture E, Gounon P, Mock M. 1999. Bacillus anthracis surface: capsule and S‐layer. Journal of applied microbiology 87(2), 251-255.

https://doi.org/10.1046/j.1365-2672.1999.00882.x

Handley PS, Harty DW, Wyatt JE, Brown CR, Doran JP, Gibbs AC. 1987. A comparison of the adhesion, coaggregation and cell-surface hydrophobicity properties of fibrillar and fimbriate strains of Streptococcus salivarius. Microbiology 133(11), 3207-3217.

https://doi.org/10.1099/00221287-133-11-3207

Kos B, Šušković J, Vuković S, Šimpraga M, Frece J, Matošić S. 2003. Adhesion and aggregation ability of probiotic strain Lactobacillus acidophilus M92. Journal of applied microbiology 94(6), 981-987.

https://doi.org/10.1046/j.1365-2672.2003.01915.x

Kotzamanidis C, Kourelis A, Litopoulou-Tzanetaki E, Tzanetakis N, Yiangou M. 2010. Evaluation of adhesion capacity, cell surface traits and immunomodulatory activity of presumptive probiotic Lactobacillus strains. International journal of food microbiology 140(2-3), 154-163.

https://doi.org/10.1016/j.ijfoodmicro.2010.04.004

Mandal S, Puniya A, Singh K. 2006. Effect of alginate concentrations on survival of microencapsulated Lactobacillus casei NCDC-298. International Dairy Journal 16(10), 1190-1195.

https://doi.org/10.1016/j.idairyj.2005.10.005

Ouwehand AC, Salminen SJ. 1998. The health effects of cultured milk products with viable and non-viable bacteria. International Dairy Journal 8(9), 749-758.

https://doi.org/10.1016/S0958-6946(98)00114-9

Pelletier C, Bouley C, Cayuela C, Bouttier S, Bourlioux P, Bellon-Fontaine MN. 1997. Cell surface characteristics of Lactobacillus casei subsp. casei, Lactobacillus paracasei subsp. paracasei, and Lactobacillus rhamnosus strains. Appl. Environ. Microbiol 63(5), 1725-1731.

Pot B, Ludwig W, Kersters K, Schleifer KH. 1994. Taxonomy of lactic acid bacteria. In Bacteriocins of lactic acid bacteria (pp. 13-90): Springer.

Prasad J, Gill H, Smart J, Gopal PK. 1998. Selection and characterisation of Lactobacillus and Bifidobacterium strains for use as probiotics. International Dairy Journal 8(12), 993-1002.

https://doi.org/10.1016/S0958-6946(99)00024-2

Saad N, Delattre C, Urdaci M, Schmitter JM,  Bressollier P. 2013. An overview of the last advances in probiotic and prebiotic field. LWT-Food Science and Technology 50(1), 1-16.

https://doi.org/10.1016/j.lwt.2012.05.014

Sahadeva R, Leong S, Chua K, Tan C, Chan H, Tong E, Chan H. 2011. Survival of commercial probiotic strains to pH and bile. International Food Research Journal 18(4).

Sára M, Sleytr UB. 2000. S-layer proteins. Journal of bacteriology 182(4), 859-868.

http://dx.doi.org/10.1128/JB.182.4.859-868.2000

Singhal K, Joshi H, Chaudhary B. 2010. Bile and acid tolerance ability of probiotic Lactobacillus strains. Journal of Global Pharma Technology 2(12), 17-25.

Szklarczyk D, Gable AL, Lyon D, Junge A, Wyder S, Huerta-Cepas J, Bork P. 2018. STRING v11: protein–protein association networks with increased coverage, supporting functional discovery in genome-wide experimental datasets. Nucleic acids research 47(D1), D607-D613.

https://doi.org/10.1093/nar/gky1131

Umer Khan S. 2014. Probiotics in dairy foods: a review. Nutrition & Food Science 44(1), 71-88.

https://doi.org/10.1108/NFS-04-2013-0051

Van der Veen, Abee T. 2011. Mixed species biofilms of Listeria monocytogenes and Lactobacillus plantarum show enhanced resistance to benzalkonium chloride and peracetic acid. International journal of food microbiology 144(3), 421-431. https://doi.org/10.1016/j.ijfoodmicro.2010.10.029

Velasquez-Manoff M. 2015. Gut microbiome: the peacekeepers. Scientific American 312(3), S3-S11.

Vindigni SM, Zisman TL, Suskind DL, Damman CJ. 2016. The intestinal microbiome, barrier function, and immune system in inflammatory bowel disease: a tripartite pathophysiological circuit with implications for new therapeutic directions. Therapeutic advances in gastroenterology 9(4), 606-625.

https://doi.org/10.1177/1756283X16644242

Weichselbaum E. 2009. Probiotics and health: a review of the evidence. Nutrition Bulletin 34(4), 340-373.

https://doi.org/10.1111/j.1467-3010.2009.01782.x

Muhammad Ishaq, Tong Wu, Naveed Ahmad, Chun-Lei Liu, Li Fang, Ji Wang, Wei-Hong Min.
Phylogenomic and biochemical assessment of four presumptive probiotic lactic acid bacteria.
Int. J. Biosci. 15(5), 315-325, November 2019.
https://innspub.net/ijb/phylogenomic-biochemical-assessment-four-presumptive-probiotic-lactic-acid-bacteria/
Copyright © 2019
By Authors and International Network for
Natural Sciences (INNSPUB)
https://innspub.net
brand
innspub logo
english language editing
  • CALL FOR PAPERS
    CALL FOR PAPERS
    Publish Your Article
  • CALL FOR PAPERS
    CALL FOR PAPERS
    Submit Your Article
INNSPUB on FB
Email Update