摘要
BackgroundProbiotic bacteria can provide health benefits when delivered in functional foods. This study involved isolation of lactic acid bacteria (LAB) from traditionally dried and salted anchovy fish and characterization of their survival in simulated gastrointestinal digestion. Promising strains were used to prepare fermented fish sausages which were then evaluated for cytotoxicity activity against two cancer cell-lines, antidiabetic activity as determined by α-amylase and α-glucosidase inhibition, and antioxidant and proteolytic activities in vitro, as compared to non-fermented control sausages.ResultsOut of 85 LAB obtained, 13 isolates with high tolerance to simulated gastrointestinal digestion were obtained, which were identified as Enterococcus spp. Four E. faecium strains, one E. faecalis, and one E. durans were used separately to make fermented fish sausages. The α-amylase and α-glucosidase inhibition from fish sausages fermented by Enterococcus spp. ranged from 29.2 to 68.7% and 23.9 to 41.4%, respectively, during 21 days of storage. The cytotoxicity activities against Caco2 and MCF-7 cells of fish sausages fermented with Enterococcus spp. ranged from 18.0 to 24% and 13.9 to 27.9%, respectively. Cytotoxicity activities correlated positively with proteolysis and antioxidant activities, α-amylase and α-glucosidase inhibition activities, but negatively with the pH in fermented fish sausages. Strains also exhibited antimicrobial activity against foodborne pathogens and presented no significant concerns with regards to antibiotic resistance or virulence gene content.ConclusionsFish sausages fermented by potential probiotic isolates of Enterococcus spp. from dried fish had valuable health-promoting benefits compared with non-fermented control sausages.
摘要译文
背景益生菌细菌在功能性食品中传播时可以提供健康益处。本研究涉及从传统干燥和腌制的cho鱼中分离出乳酸菌（LAB），并在模拟胃肠道消化中表征其存活。有前景的菌株用于制备发酵鱼肠，然后评估其对两种癌细胞系的细胞毒性活性，通过α-淀粉酶和α-葡糖苷酶抑制作用确定的抗糖尿病活性以及体外的抗氧化和蛋白水解活性。结果获得的85 LAB菌株中，获得了13株对模拟胃肠道消化具有高度耐受性的菌株，被鉴定为肠球菌。分别使用四种粪肠球菌菌株，一种粪肠球菌和一种杜兰肠球菌制作发酵鱼肠。肠球菌发酵的鱼肠中α-淀粉酶和α-葡萄糖苷酶的抑制作用。在存储21天期间，分别为29.2％至68.7％和23.9％至41.4％。肠球菌发酵的鱼肠对Caco 2和MCF-7细胞的细胞毒活性。范围分别为18.0％至24％和13.9％至27.9％。细胞毒性活性与蛋白水解和抗氧化剂活性，α-淀粉酶和α-葡萄糖苷酶抑制活性呈正相关，而与发酵鱼肠的pH呈负相关。菌株还显示出对食源性病原体的抗菌活性，并且对抗生素抗性或毒力基因含量没有明显的关注。结论通过潜在的肠球菌益生菌分离物发酵的鱼香肠。与非发酵对照香肠相比，鱼干中的维生素具有有益的健康价值-促进了益处。
Nadia S. AlKalbani[1]Mark S. Turner[2]Mutamed M. Ayyash[1]. Isolation, identification, and potential probiotic characterization of isolated lactic acid bacteria and in vitro investigation of the cytotoxicity, antioxidant, and antidiabetic activities in fermented sausage[J]. Microbial Cell Factories, 2019,18(1)