CHARACTERIZATION OF SOME PROBIOTIC PROPERTIES OF LACTOBACILLUS GASSERI MA-1 FROM HUMAN MILK

Yıl 2020, Cilt: 9 Sayı: 2, 211 - 218, 30.07.2020

Meltem Aşan Özüsağlam , Ayşe Günyaktı

https://doi.org/10.18036/estubtdc.635397

Öz

Human milk is a source of various lactic acid bacteria
with the potential of probiotics. The aim of this study was to screen in vitro
some probiotic properties of Lactobacillus
gasseri MA-1 originated from human milk. The strain showed γ-hemolytic
activity (no hemolytic activity) and susceptibility to Chloramphenicol, Cloxacillin
and Penicillin G antibiotics. MA-1 with safety properties also exhibited a good
tolerance to pH 2 and 0.3% bile conditions. L. gasseri MA-1 showed high ability of
auto-aggregation (97%). The
co-aggregation activities the strain with five human (Listeria monocytogenes ATCC 7644, Escherichia coli ATCC 35218, Salmonella enteritidis
ATCC 13076, Escherichia coli O157:H7 and Salmonella enteritidis RSKK 171) and two fish (Streptococcus
agalactiae and Vibrio alginolyticus) originated bacteria varied from 45% to 57%. The results indicated that, L. gasseri MA-1 strain could be a
promising candidate for probiotic products.

Anahtar Kelimeler

human breast milk, tolerance to gastrointestinal condition, auto-aggregation, co-aggregation

Kaynakça

• [1] FAO/WHO. Guidelines for the evaluation of probiotics in food. Geneva: Food and Agriculture Organization of the United Nations and World Health Organization Working Group Report, 2002. Accessed in ftp://ftp.fao.org/es/esn/food/wgreport2.pdf. January 12th, 2016.
• [2] Kerry RG, Patrab JK, Goudac S, Parkb Y, Shind H-S, Das G. Benefaction of probiotics for human health: A review. J Food Drug Anal 2018; 26: 927–939.
• [3] Rao SC, Athalye-Jape GK, Deshpande GC, Simmer KN, Patole SK. Probiotic supplementation and late-onset sepsisin preterm infants: a meta-analysis. Pediatrics 2016; 137:1e16.
• [4] Soccol CR,Vandenberghe LP de S., Spier MR, Medeiros ABP, Yamaguishi CT, De Dea Lindner J, Pandey A, Thomaz-Soccol V. The potential of probiotics: a review. Food Technol Biotech 2010; 48: 413-434.
• [5] Di Gioia D, Biavati B. Probiotics and Prebiotics in Animal Health and Food Safety: Conclusive Remarks and Future Perspectives.In: Di Gioia D., Biavati B. (eds) Probiotics and Prebiotics in Animal Health and Food Safety, Springer, Cham, 2018.
• [6] Pe´rez-Cano FJ, Dong H, Yaqoob P. In vitro immunomodulatory activity of Lactobacillus fermentum CECT5716 and Lactobacillus salivarius CECT5713: Two probiotic strains isolated from human breast milk. Immunobiology 2010; 215: 996–1004.
• [7] Francl AL, Thongaram T, Miller MJ. The PTS transporters of Lactobacillus gasseri ATCC 33323. BMC Microbiology 2010; 10(1): 77.
• [8] Singroha G, Mishra, SK, Malik RK. Isolation and characterization of potential probiotic Lactobacillus gasseri strains isolated from different sources. Int J Fermented Foods 2017; 6(1): 71–83.
• [9] Gunyakti A, Asan-Ozusaglam M. Lactobacillus gasseri from human milk with probiotic potential and some technological properties. LWT – Food Science and Technology, 2019; 109: 261-269.
• [10] Stoeker L., Nordone S, Gunderson S, Zhang L, Kajikawa A, LaVoy A, Miller M, Klaenhammer TR, Dean GA. (2011). Assessment of Lactobacillus gasseri as a candidate oral vaccine vector. Clinical and Vaccine Immunology, 18(11), 1834–1844.
• [11] Ljungh A, Wadström T. Lactic acid bacteria as probiotics. Curr Issues Intest Microbiol 2006; 7: 73-89.PMID:16875422
• [12] FAO/WHO, 2002.Joint FAO/WHO Working Group Report on Drafting Guidelines for the Evaluation of Probiotics in Food London, Ontario, Canada, April 30 and May 1, 2002
• [13] Gunyakti A, Asan-Ozusaglam M. Investigation of the potential use of Lactobacillus gasseri originated from human breast milk as food additive. LWT – Food Science and Technology 2018; 93: 613-619.
• [14] Sharma P, Tomar SK, Sangwan V, Goswami P, Singh R. Antibiotic resistance of Lactobacillus sp. isolated from commercial probiotic preparations. J Food Saf 2016; 36(1): 38-51.
• [15] Zoral S. İnsan kaynaklı Lactobacillus spp. suşlarının probiyotik özelliklerinin belirlenmesi. MSc thesis, University of Ahi Evran, Kırşehir, Turkey, 2013.
• [16] Tokatlı M. Identification of lactic acid bacteria isolated from pickles in Ankara Çubuk region, determination of their technological and functional properties and their potential for using as a starter culture, PhD thesis, University of Ankara, Ankara, Turkey, 2013.
• [17] Yürümez E. Probiotics properties of some lactic acid bacteria isolated from faeces samples. MSc thesis, University of Ankara, Ankara, Turkey, 2011.
• [18] Xu H, Jeong HS, Lee HY, Ahn J. Assessment of cell surface properties and adhesion potential of selected probiotic strains. Letters in Applied Microbiology 2009; 49(4): 434–442.
• [19] Oh YJ, Jung DS. Evaluation of probiotic properties of Lactobacillus and Pediococcus strains isolated from Omegisool, a traditionally fermented millet alcoholic beverage in Korea. LWT Food Sci Technol 2015; 63: 437–444. 10.1016/j.lwt.2015.03.005.
• [20] Curragh HJ, Collins MA. High levels of spontaneous drug resistance in Lactobacillus. J Appl Microbiol 1992; 73: 31–36.
• [21] Charteris WP, Kelly PM, Morelli L, Collins JK. Antibiotic susceptibility of potentially probiotic Lactobacillus species. J Food Prot 1998; 61: 1636–1643. doi: 10.4315/0362-028X-61.12.1636
• [22] Danielsen M, Wind A. Susceptibility of Lactobacillus spp. to antimicrobial agents. Int J Food Microbiol 2003; 82(1): 1-11.
• [23] Ayyash M, Abushelaibi A., Al-Mahadin S., Enan M., El-Tarabily K., Shah N. In-vitro investigation into probiotic characterisation of Streptococcus and Enterococcus isolated from camel milk. LWT Food Sci. Technol. 2018; 87: 478–487. 10.1016/j.lwt.2017.09.019.
• [24] Kandylis P, Pissaridi K, Bekatorou A, Kanellaki M, Koutinas AA. Dairy and non-dairy probiotic beverages. Curr Opin Food Sci 2016; 7: 58–63. 10.1016/j.cofs.2015.11.012.
• [25] Oh NS, Joung JY, Lee JY, Kim Y. Probiotic and anti-inflammatory potential of Lactobacillus rhamnosus 4B15 and Lactobacillus gasseri 4M13 isolated from infant feces. PLoSONE 2018; 13(2):e0192021. https://doi.org/10.1371/journal.pone.0192021
• [26] Argyri AA, Zoumpopoulou G, Karatzas KAG, Tsakalidou E, Nychas GJE, Panagou EZ, Tassou CC. Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests. Food Microbiol 2013; 33:282–291.
• [27] Baick SC, Kim CH. Assessment of characteristics and functional properties of Lactobacillus species isolated from kimchi for dairy use. Korean J Food Sci An 2015; 35(3): 339-349.
• [28] FAO/WHO. Probiotics in food. Health and nutritional properties and guidelines for evaluation. FAO Food and Nutrition Paper 85. FAO, Rome, Italy, 2006.
• [29] Collado MC, Meriluoto J, Salminen S. Adhesion and aggregation properties of probiotic and pathogen strains.Eur Food Res Technol 2008; 226: 1065–1073. 10.1007/s00217-007-0632-x
• [30] Abushelaibi A, Al-Mahadin S, El-Tarabily K, Shah NP, Ayyash M. Characterization of potential probiotic lactic acid bacteria isolated from camel milk. LWT Food Sci Technol 2017; 79: 316–325.
• [31] Kos B, Šušković J, Vuković S, Šimpraga M, Frece J, Matošić S. Adhesion and aggregation ability of probiotic strain Lactobacillus acidophilus M92. J Appl Microbiol 2003; 94: 981–987. 10.1046/j.1365-2672.2003.01915.x.
• [32] Vidhyasagar V, Jeevaratnam K. Evaluation of Pediococcus pentosaceus strains isolated from Idly batter for probiotic properties in vitro. J Funct Foods 2013; 5: 235–243. 10.1016/j.jff.2012.10.012.
• [33] Pino A, Bartolo E, Caggia C, Cianci A, Randazzo CL. Detection of vaginal lactobacilli as probiotic candidates. Scientific Reports 2019; 9:3355 https://doi.org/10.1038/s41598-019-40304-3