Lactic Acid Bacteria Strains Isolated from Jerusalem Artichoke (Helianthus tuberosus L.) Tubers as Potential Probiotic Candidates.

IF 4.4 2区生物学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Probiotics and Antimicrobial Proteins Pub Date : 2025-05-24 DOI:10.1007/s12602-025-10594-3

Carolina Iraporda, Irene A Rubel, Ana A Bengoa, Guillermo D Manrique, Graciela L Garrote, Analía G Abraham

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Abstract

The search for probiotic candidates is an area that accompanies the world trend of development of novel probiotic strains and new products. In recent years, unconventional sources of potential probiotic bacteria have been studied. Furthermore, there has been an increasing interest in non-dairy and plant-based probiotic foods, currently being considered as a priority for the food industry. The aim of this study was to evaluate the probiotic potential of lactic acid bacteria (LAB) isolated from Jerusalem artichoke tubers. These strains were characterized by in vitro tests for their biochemical and probiotic properties and safety aspects. The results demonstrated that the LAB strains isolated exhibited a survival rate after acid exposure exceeding 90%, maintained viability above 88% under simulated gastrointestinal conditions, and the autoaggregation capacity ranged from 61 to 81%. Additionally, the strains showed no hemolytic activity and were sensitive to antibiotics. The isolates also downregulated the proinflammatory responses and showed antimicrobial activity against E. coli and B. cereus. The bacilli strains showed a high similarity with Lentilactobacillus kosonis and Lentilactobacillus curieae. Hence, these strains revealed potential probiotic in vitro characteristics that position them to be used in plant-based functional food. This strategic exploration of probiotic bacteria sourced from vegetables not only enhances the diversity of available strains-both taxonomically and functionally-but also fosters the development of sustainable, plant-based probiotic applications.

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菊芋乳酸菌分离株（英文）块茎作为潜在的益生菌候选者。

益生菌候选菌的寻找是伴随着世界益生菌新品种和新产品开发趋势的一个领域。近年来，人们对潜在益生菌的非常规来源进行了研究。此外，人们对非乳制品和植物性益生菌食品的兴趣越来越大，目前被认为是食品工业的优先事项。本研究的目的是评价从菊芋块茎中分离的乳酸菌（LAB）的益生菌潜力。对这些菌株进行了体外生化和益生菌特性及安全性试验。结果表明，分离的乳酸菌酸暴露后的存活率超过90%，在模拟胃肠道条件下的生存能力保持在88%以上，自聚集能力在61% ~ 81%之间。此外，菌株无溶血活性，对抗生素敏感。该菌株还能下调促炎反应，并对大肠杆菌和蜡样芽孢杆菌具有抑菌活性。该菌株与科氏慢乳杆菌和居里慢乳杆菌具有高度的相似性。因此，这些菌株显示出潜在的益生菌体外特性，使它们能够用于植物性功能食品。对蔬菜益生菌的战略性探索不仅增强了可用菌株的多样性——无论是在分类上还是在功能上——而且还促进了可持续的、基于植物的益生菌应用的发展。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Probiotics and Antimicrobial Proteins BIOTECHNOLOGY & APPLIED MICROBIOLOGYMICROB-MICROBIOLOGY

CiteScore

11.30

自引率

6.10%

发文量

140

期刊介绍： Probiotics and Antimicrobial Proteins publishes reviews, original articles, letters and short notes and technical/methodological communications aimed at advancing fundamental knowledge and exploration of the applications of probiotics, natural antimicrobial proteins and their derivatives in biomedical, agricultural, veterinary, food, and cosmetic products. The Journal welcomes fundamental research articles and reports on applications of these microorganisms and substances, and encourages structural studies and studies that correlate the structure and functional properties of antimicrobial proteins.