Exopolysaccharide Producer Streptococcus Thermophilus ST8.01 Strain; A Potential Probiotic Culture (In English)

Öz

The aim of this study was to determine the probiotic potential of exopolysaccharide (EPS) producer Streptococcus thermophilus ST8.01 strain. This strain was able to survive at pH 3 and 1% bile salt. Viable counts were enumerated as 4.80±0.04 and 2.11±0.06 log cfu/mL after exposure to 0.4% phenol and gastric juice at pH 3, respectively. Strep. thermophilus ST8.01 was able to grow at 100 mg/L lysozyme and showed to have high autoaggregation (49.55±6.24%) and hydrophobicity abilities (67.23±7.16%). The ST8.01 strain was also found sensitive to most clinically important antibiotics. Results obtained in this study suggest that Strep. thermophilus ST8.01 strain may be used as a probiotic starter culture to produce dairy products.

Anahtar Kelimeler

• Streptococcus thermophilus, exopolysachharide, probiotic properties, antibiotic susceptibility,

Ekzopolisakkarit Üreticisi Streptococcus Thermophilus ST8.01 Suşu; Potansiyel Probiyotik Kültür (İngilizce)

Öz

Bu çalışmanın amacı, ekzopolisakkarit (EPS) üreticisi Streptococcus thermophilus ST8.01 suşunun probiyotik potansiyelinin belirlenmesidir. Bu suş pH 3 ve %1 safra tuzunda hayatta kalma yeteneğine sahiptir. %0.4 fenol ve pH’sı 3’e ayarlanmış mide suyu uygulaması sonrası canlı hücre sayısı sırasıyla 4.80±0.04 ve 2.11±0.06 log kob/mL olarak ölçülmüştür. Strep. thermophilus ST8.01, 100 mg/L lizozim konsantrasyonunda gelişebilme ve yüksek otoagregasyon (%49.55±6.24) ve hidrofobisite (%67.23±7.16) yeteneğine sahiptir. ST8.01 suşu aynı zamanda klinik olarak önemli olan antibiyotiklere karşı duyarlı bulunmuştur. Bu araştırmadan elde edilen sonuçlar, Strep. thermophilus ST8.01 suşunun süt ürünleri üretiminde probiyotik starter kültür olarak kullanılabileceğini düşündürmektedir.

Anahtar Kelimeler

• Streptococcus thermophilus, ekzopolisakkarit, probiyotik özellikler, antibiyotik duyarlılı

Kaynakça

1. Shah NP. 2001. Functional foods from probiotics and prebiotics. Food Technol, 55: 46-53.
2. Agrawal R. 2005. Probiotics: an emerging food supplement with health benefits. Food Biotechnol, 19: 227-246.
3. FAO/WHO. Report of a Joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food. 2002. ftp://ftp.fao.org/es/ esn/food/wgreport2.pdf. (Eriflim tarihi 16.02.2012) 4.Sanders ME, In’t Veld JH. 1999. Bringing a probiotic-containing functional food to the market: Microbiological, product, regulatory and labeling issues. Antonie Leeuwenhoek, 76: 293-315.
4. Brigidi P, Swennen E, Vitali B, Rossi M, Matteuzzi M. 2003. PCR detection of Bifidobacterium strains and Streptococcus thermophilus in feces of human subjects after oral bacteriotherapy and yogurt consumption. Int J Food Microbiol, 81: 203-209.
5. Mater DDG, Bretigny L, Firnesse O, Flores MJ, Mogenet A, Bresson JL, Corthier G. 2005. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus survive gastrointestinal transit of healthy volunteer consuming yogurt. FEMS Microbiol Lett, 250: 185-187.
6. Elli M, Callegari ML, Ferrari S, Bessi E, Cattivelli D, Soldi S. 2006. Survival of yogurt bacteria in the human gut. Appl Environ Microbiol, 72: 5113-5117. 8.Leroy F, De Vuyst L. 2004. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci Tech, 15: 67-78.
7. Pool-Zobel BL, Munzner R, Holzapfel H. 1993. Antigenotoxic properties of lactic acid bacteria in the S. Typhimurium Mutagenicity assay. Nutr Cancer, 20: 261-270.
8. Naidu AS, Bidlack WR, Clemens RA. 1999. Probiotic spectra of lactic acid bacteria (LAB). Crit Rev Food Sci, 38: 13-126.

9. Pochapin M. 2000. The effect of probiotics on Clostridium difficilediarrhea. Am J Gastroenterol, 95: 11-13.
10. Rizkalla SJ, Luo W, Kabir M, Chevalier A, Pacher N, Slama G. 2000. Chronic consumption of fresh but not heated yogurt improves breath-hydrogen status and short-chain fatty acid profiles: A controlled study in healthy men with or without lactose maldigestion. Am J Clin Nutr, 72: 1474-1479.
11. Wollowski I, Rechkemmer G, Pool-Zobel BL. 2001. Protective role of probiotics and prebiotics in colon cancer. Am J Clin Nutr, 73: 451-455.
12. Isolauri E, Sutas Y, Kankaanpää P, Arvilommi H, Salminen S. 2001. Probiotics: effects of immunity. Am J Clin Nutr, 73: 444-450.
13. Bojrab G. 2002. Composition, of L. bulgaricus and S. thermophilus, for the treatment of gastrointestinal disorders, hyperlipidemia, autoimmune diseases, and obesity. A61K35/74+M European patent application EP1177794A2, 06-02-2002. Lacpro Ind Llc (US).
14. Di Marzio L, Centi C, Cinque B, Masci S, Giuliani M, Arcieri A, Zicari L, De Simone C, Cifone MG. 2003. Effect of the lactic acid bacterium Streptococcus thermophiluson stratum orneum ceramide levels and signs and symptoms of atopic dermatitis patients. Exp Dermatol, 12: 615-620.
15. Adolfsson O, Meydani SN, Russell RM. 2004. Yoghurt and gut function. Am J Clin Nutr, 80: 245-256.
16. Vinderola CG, Reinheimer JA. 2003. Lactic acid starter and probiotic bacteria: a comparative ‘‘in vitro’’ study of probiotic characteristics and biological barrier resistance. Food Res Int, 36: 895-904.
17. Guarner F, Perdigon G, Corthier G, Salminen S, Koletzko B, Morelli L. 2005. Should yoghurt cultures be considered probiotic? Brit J Nutr, 93: 20.Özden-Tuncer B, Tuncer Y. 2011. Properties of exopolysaccharide producer Streptococcus ST8.01 isolated from homemade yoghurt. J Food Nutr Res, 50: 50-56.
18. Gilliland SE, Walker DK. 1990. Factors to consider when selecting a culture of Lactobacillus acidophilusas a dietary adjunct to produce a hypocholesterolemic effect in humans. J Dairy Sci, 73: 905-911.
19. Conway PL, Gorbach SL, Goldin BR. 1987. Survival of lactic acid bacteria in the human stomach and adhesion to intestinal cells. J Dairy Sci, 70: 1-12.
20. Brennan M, Wansmail B, Johnson BC, Ray B. 1986. Cellular damage in dried Lactobacillus acidophilus. J Food Protect, 49: 47-53.
21. Teply M. 1984. Ciste mlekarske kultury. Phara. SNTL Nakladatelstvi. Technicke Litertury. In: Starters for Fermented Milks, Kurmann JA (chief ed), IDF Bulletin 227; pp. 41-55.
22. Basson A, Flemming LA, Chenia HY. 2008. Evaluation of adherence, hydrophobicity, aggregation characteristics and biofilm development of Flavobacterium johnsoniae-like isolates from South African aquaculture systems. Microb Ecol, 55: 1-14.
23. Rosenberg M, Gutnick D, Rosenberg E. 1980. Adherence of bacteria to hydrocarbons: a simple method for measuring cell-surface hydrophobicity. FEMS Microbiol Lett, 9: 29-33.
24. CLSI M100-S21. 2011. Performance Standards for Antimicrobial Susceptibility Testing 21 th Informational Supplement. Clinical and Laboratory Standards Institute, Wayne PA, USA.
25. Aswathy RG, Ismail B, John RP, Nampoothiri KM. 2008. Evaluation of the probiotic characteristics of newly isolated lactic acid bacteria. Appl Biochem Biotech, 151: 244-255, 2008.
26. Iyer R, Tomar SK, Kapila S, Mani J, Singh R. 2010. Probiotic properties of folate producing Streptococcus thermophilusstrains. Food Res Int, 43: 103-110, 2010.
27. Xanthopoulos V, Ipsilandis CG, Tzanetakis N. 2012. Use of a selected multi-strain potential probiotic culture for the manufacture of set-type yogurt from caprine milk. Small Ruminant Research, 106 :145– 153.
28. Mahmood T, Masud T, Imran M, Ahmed I, Khalid N. 2013. Selection and characterization of probiotic culture of Streptococcus thermophilus from dahi. Int Food Sci Nutr, 64 (4): 494-501.
29. Haller D, Colbus H, Gänzle MG, Scherenbacher P, Bode C, Hammes WP. 2001. Metabolic and functional properties of lactic acid bacteria in the gastro-intestinal ecosystem: a comparative in vitro study between bacteria of intestinal and fermented food origin. Syst Appl Microbiol, 24: 218-26.
30. Maurad K, Meriem K. 2008. Probiotic characteristics of Lactobacillus plantarum strains from traditional butter made from camel milk in arid regions (Sahara) of Algeria. Grasas Aceites, 59: 210-224.
31. Khalil R. 2009. Evidence for probiotic potential of a capsular-producing Streptococcus thermophilus CHCC 3534 strain. Pol J Microbiol, 58: 49-55.
32. Pilar F, Paloma L, Angel LC, Carmen P, Teresa R. 2008. Probiotic strains: survival under simulated gastrointestinal conditions, in vitro adhesion to Caco-2 cells and effect on cytokine secretion. Eur Food Res Technol, 227: 1475-1484.
33. Vinderola CG, Mocchiutti P, Reinheimer JA. 2002. Interactions among lactic acid starter and probiotic bacteria used for fermented dairy products. J Dairy Sci, 85: 721-729.
34. Suscovic J. Brkic B, Matosic S, Maric V. 1997. Lactobacillus acidophilusM92 as potential probiotic strain. Milchwissenschaft, 52: 430-435.
35. Xanthopoulos V, Litopoulou-Tzanetaki E, Tzanetakis N. 2000. Characterization of Lactobacillus isolates frominfant faeces as dietary adjuncts. Food Microbiol, 17: 205-215.
36. Acharya MR, Shah R. 2002. Selection of human isolates of Bifidobacteria for their use as probiotics. Appl Biochem Biotech, 102-103: 81-98.
37. Kos B, Suskovic J, Vukovic S, Simpraga M, Frece J, Matosic S. 2003. Adhesion and aggregation ability of probiotic strain Lactobacillus acidophilus M92. J Appl Microbiol, 94. 981-87.
38. Aslım B, Onal D, Beyatlı Y. 2007. Factors inf- luencing autoaggregation and aggregation of Lactobacillus delbrueckii
39. isolated from handmade yogurt. J Food Protect, 70: 223-227.
40. subsp. bulgaricus 44.Collado MC, Meriluoto J, Salminen S. 2008. Adhesion and aggregation properties of probiotic and pathogen strains. Eur Food Res Technol, 226: 1065-1073.
41. Canzi E, Guglielmetti S, Mora D, Tamagnini I, Parini C. 2005. Conditions affecting cell surface properties of human intestinal bifidobacteria. Antonie Leeuwenhoek, 88: 207-219, 2005.
42. Rahman MM, Kim WS, Kumura H, Shimazaki, K. 2008. Autoaggregation and surface hydrophobicity of bifidobacteria. World J Microb Biot, 24: 1593-1598. 47.Kõll P, Mändar R, Smidt I, Hutt P, Truusalu K, Mikelsaar RH, Shchepetova J, Krogh-Andersen K, Marcotte H, Hammarström L, Mikelsaar M. 2010. Screening and evaluation of human intestinal Lactobacilli
43. gastrointestinal probiotics. Curr Microbiol, 61: 560-566.
44. Flint SH, Brooks JD, Bremer PJ. 1997. The influence ofcell surface properties of thermophilic Streptococci on attachment to stainless steel. J Appl Microbiol, 83: 508-517.
45. Katla AK, Kruse H, Jhonsen G, Herikstad H. 2001. Antimicrobial susceptibility of starter culture bacteria used in Norwegian dairy products. Int J Food Microbiol, 67: 147-152.
46. Temmerman R, Pot B, Huys G, Swings J. 2003. Identification and antibiotic susceptibility of bacterial isolates from probiotic products. Int J Food Microbiol, 81: 1-10.
47. Aslım B, Beyatli Y. 2004. Antibiotic resistance and plasmid DNA contents of Streptococcus thermophilus
48. yogurts. Turk J Vet Anim Sci, 28: 257-263.
49. Hummel AS, Hertel C, Holzapfel WH, Franz CM. 2007. Antibiotic resistances of starter and probiotic strains of lactic acid bacteria. Appl Environ Microb, 73: 730-739.
50. Tosi L, Berruti G, Danielsen M, Wind A, Huys G, Morelli L. 2007. Susceptibility of Streptococcus thermophilusto antibiotics. Antonie Leeuwenhoek, 92: 21-28.