Screening of probiotic strains from human breast milk and evaluation of their potential anti-obesity properties

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-07-24 DOI:10.1016/j.jff.2025.106969

Xiangxiang Zhao , Ke Xie , Yanghong Wang , Yao He , Hua Wei , Xueying Tao

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Abstract

Human breast milk is a recognized potential source of probiotics. In this study, sixteen lactic acid bacteria (LAB) were isolated from human breast milk. Among them, eleven strains, including seven strains of Limosilactobacillus fermentum (L. fermentum) and four strains of Lacticaseibacillus paracasei (L. paracasei), were systematically evaluated for their probiotic properties. Comprehensive assays, including survival in acidic and simulated intestinal fluid, antioxidant capacity, surface physicochemical properties, adherence to intestinal epithelial cells, antimicrobial properties, and in vitro anti-obesity potential (α-glucosidase inhibitory activity, cholesterol removal capacity, bile salt hydrolase activity (BSH) and lipase activity), as well as antibiotic resistance patterns and a principal component analysis, were conducted. The results showed that ELPA01 could effectively reduce cholesterol levels and inhibit Gram-negative pathogens, while ELFE07 exhibited strong α-glucosidase inhibitory activity and high BSH and antioxidant activities. These results demonstrate that both ELPA01 and ELFE07 may be promising candidates for the next generation of anti-obesity probiotics.

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人母乳中益生菌菌株的筛选及其潜在抗肥胖特性的评价

人类母乳是公认的潜在益生菌来源。本研究从人母乳中分离出16株乳酸菌。其中，对7株发酵乳酸杆菌（L. fermentum）和4株副干酪乳杆菌（L. paracasei）等11株菌株的益生菌特性进行了系统评价。进行了综合分析，包括在酸性和模拟肠液中的生存、抗氧化能力、表面理化性质、与肠上皮细胞的粘附性、抗菌特性、体外抗肥胖潜力（α-葡萄糖苷酶抑制活性、胆固醇去除能力、胆盐水解酶活性（BSH）和脂肪酶活性）、抗生素耐药性模式和主成分分析。结果表明，ELPA01能有效降低胆固醇水平，抑制革兰氏阴性病原菌，而ELFE07具有较强的α-葡萄糖苷酶抑制活性，并具有较高的BSH和抗氧化活性。这些结果表明，ELPA01和ELFE07可能是下一代抗肥胖益生菌的有希望的候选者。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.