期刊文献

Probiotic and Antioxidant Potential of the Lactobacillus Spp. Isolated from Artisanal Fermented Pickles 收藏

乳酸杆菌属的益生菌和抗氧化潜力。从手工发酵泡菜中孤立

原文求助发布源

作者

Urva Akmal;Ifra Ghori;Abdelbaset Mohamed Elasbali;Bandar Alharbi;Arshad Farid;Abdulhakeem S. Alamri;Muhammad Muzammal;Syed Mohammed Basheeruddin Asdaq;Mohammed A. E. Naiel;Shakira Ghazanfar

作者单位

[1] Department of Biotechnology, Fatima Jinnah Women University Rawalpindi, Rawalpindi 46000, Pakistan [2] Department of Clinical Laboratory Science, College of Applied Sciences-Qurayyat, Jouf University, Sakaka 72388, Saudi Arabia [3] Department of Medical Laboratory, College of Applied Medical Science, University of Hail, Hail 55476, Saudi Arabia [4] Gomal Center of Biochemistry and Biotechnology, Gomal University, Dera Ismail Khan 29050, Pakistan [5] Department of Clinical Laboratory Sciences, The Faculty of Applied Medical Sciences, Taif University, Taif 26521, Saudi Arabia [6] Deanship of Scientific Research, Centre of Biomedical Sciences Research (CBSR), Taif University, Taif 26521, Saudi Arabia [7] Department of Pharmacy Practice, College of Pharmacy, AlMaarefa University, Dariyah, Riyadh 13713, Saudi Arabia [8] Department of Animal Production, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt [9] National Institute for Genomics and Advanced Biotechnology, National Agricultural Research Centre, Islamabad 45500, Pakistan [*] Authors to whom correspondence should be addressed. Academic Editors: Michela Verni and Carlo Giuseppe Rizzello Fermentation 2022, 8(7), 328; https://doi.org/10.3390/fermentation8070328

关键词

pickles; probiotics; lactic acid bacteria; Lactobacillus; probiotic property; enzymatic potentials

关键词译文

泡菜益生菌；乳酸菌；乳杆菌；益生菌特性；酶电势

发布日期

2022-07-13

页码

328

DOI

10.3390/fermentation8070328

来源信息

Fermentation ISSN：2311-5637, 2022年, 8卷, 7期, 328页

摘要

The present study was based on bacterial isolation with probiotic potential from artisanal fermented pickles. A total of 36 bacterial strains were isolated from 50 different artisanal fermented pickle samples. Nine isolates with promising probiotic potential (PCR99, PCR100, PCR118, PCR119, PCR121, PCR125, PCR137, PCR140 and PCR141) were selected. The strains showed varied protease, amylase, lipase and cellulase patterns. The isolated strains displayed varied responses towards various antibiotic classes, i.e., PCR140 showed resistance to penicillin G, polymyxin B, Metronidazole and Streptomycin. PCR140 showed highest resistance to bile salt concentrations (0.3% and 0.5%) and acidic conditions (pH 3 and pH 4) when exposed to mimicked gastrointestinal conditions. The cell viability against enzymes produced in stomach and intestines showed different patterns as pepsin was in the range of 94.32–91.22%, pancreatic resistance 97.32–93.11% and lysozyme resistance was detected at 99.12–92.55%. Furthermore, the auto-aggregation capability of isolated strains was in the range of 46.11–33.33% and cell surface hydrophobicity was in the range of 36.55–31.33%. PCR 140 showed maximum antioxidant activity in lyophilized cells as well as probiotic potential. A phylogenetic analysis based on 16S rRNA gene sequencing confirmed that PCR140 (NMCC91) with higher in vitro probiotic and antioxidant potential belongs to the genus Lactobacillus with 97% similarity with Lacticaseibacillus paracasei. This work demonstrated that the isolate PCR 140 (NMCC91) is suitable for use in food and medical industries.

摘要译文

本研究基于细菌分离，具有手工发酵泡菜的益生菌潜力。从50种不同的手工发酵泡菜样品中分离出总共36种细菌菌株。选择了有希望的益生菌潜力的9种分离株（PCR99，PCR100，PCR118，PCR119，PCR121，PCR125，PCR125，PCR137，PCR140和PCR141）。菌株显示出不同的蛋白酶，淀粉酶，脂肪酶和纤维素酶模式。孤立的菌株对各种抗生素类别的反应各不相同，即PCR140表现出对青霉素G，多粘蛋白B，甲硝唑和链霉素的耐药性。当暴露于模仿的胃肠道条件下时，PCR140对胆汁盐浓度（0.3％和0.5％）和酸性条件（pH 3和pH 4）的耐药性最高。针对胃和肠中产生的酶的细胞活力显示出不同的模式，因为胃蛋白酶在94.32–91.22％的范围内，胰腺耐药性97.32–93.11％和溶菌酶耐药性为99.12–92.55％。此外，分离菌株的自动聚集能力在46.11-33.33％的范围内，细胞表面疏水性在36.55–31.33％的范围内。 PCR 140在冻干细胞和益生菌潜力中显示出最大的抗氧化活性。基于16S rRNA基因测序的系统发育分析证实，具有较高体外益生菌和抗氧化剂潜力的PCR140（NMCC91）属于乳酸属属，与乳酸酶乳杆菌的相似性为97％。这项工作表明，分离株PCR 140（NMCC91）适合用于食品和医疗行业。

Urva Akmal;Ifra Ghori;Abdelbaset Mohamed Elasbali;Bandar Alharbi;Arshad Farid;Abdulhakeem S. Alamri;Muhammad Muzammal;Syed Mohammed Basheeruddin Asdaq;Mohammed A. E. Naiel;Shakira Ghazanfar. Probiotic and Antioxidant Potential of the Lactobacillus Spp. Isolated from Artisanal Fermented Pickles[J]. Fermentation, 2022,8(7): 328