Bacteriocin Harvested from the Synbiotic Culture of Selected Lactic Acid Bacteria with Various Vegetables, Cereals, Fruits, Medicinal and Tuber Plants: Inhibition of Vibrio parahaemolyticus

Q3 Health Professions
S. Sookkhee, Y. Kumsang, Sathian Boongum
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Abstract

Abstract The present study was to investigate and identify the antimicrobial lactic acid bacteria against some gastrointestinal pathogens, to compare the activity between their synbiotic culture and bacteria culture alone, and to characterize the bacteriocins produced by the synbiotic culture of these isolates. Among 600 isolates of selected lactic acid bacteria, three isolates of Lactocaseibacillus paracasei subsp. paracasei, two of Latilactobacillus curvatus subsp. curvatus, and one of Lactiplantibacillus plantarum exhibited the antibacterial activities against four standard reference bacteria, and twelve clinical strains of food-poisoning bacteria especially Vibrio parahaemolyticus. The synbiotic culture of L. paracasei 9/5, L. curvatus 87/6 and L. plantarum 89/4 which are cultured with sweet corn, grand red bean, papaya, star fruit, nashi pear, and black ginger exhibited significant inhibitions to V. parahaemolyticus. Bacteriocin which was harvested from the synbiotic culture of L. curvatus 87/6 and nashi pear demonstrated the strongest activity to the tested bacteria. After partial purification, ultrafiltration, and ion exchange column chromatography, this bacteriocin was anionic with 40-80 kDa and pI at 4-5. Its antimicrobial activities significantly decreased at pH > 8.0, with trypsin and pepsin digestions as well as after heating at > 100°C. Analyzed with SDS-PAGE, the suspected bacteriocin band was detected in the increased intensity, lower intensity, and was not detected after harvested from the synbiotic culture, the bacterial culture alone, and only plant powder extract, respectively. It was concluded that the synbiotic culture of L. curvatus with some prebiotics could induce potent antimicrobial bacteriocin production. Keywords: Lactic acid bacteria, Prebiotics, Synbiotic, Bacteriocin, Vibrio parahaemolyticus
从精选乳酸菌与各种蔬菜、谷物、水果、药用和块茎植物的共生培养中收获的细菌素:对副溶血性弧菌的抑制作用
摘要本研究旨在研究和鉴定抗某些胃肠道病原体的抗菌乳酸菌,比较它们的合生元培养物和单独培养的细菌的活性,并对这些分离物的合生素培养物产生的细菌素进行表征。在筛选的600株乳酸菌中,有3株副干酪乳干酪杆菌亚种。副干酪菌,两个弯曲乳杆菌亚种。弯曲杆菌和植物乳杆菌中的一种对4种标准参考菌和12种食物中毒细菌特别是副溶血性弧菌具有抗菌活性。副干酪乳杆菌9/5、弯曲乳杆菌87/6和植物乳杆菌89/4与甜玉米、大红豆、木瓜、星果、梨和黑姜联合培养,对副溶血性弧菌有显著的抑制作用。从弯曲乳杆菌87/6和梨的合生培养基中获得的细菌素对试验细菌表现出最强的活性。经过部分纯化、超滤和离子交换柱色谱,该细菌素为阴离子,具有40-80kDa,pI为4-5。在pH>8.0、胰蛋白酶和胃蛋白酶消化以及在>100°C加热后,其抗菌活性显著降低。用SDS-PAGE分析,分别从合生元培养物、单独的细菌培养物和仅植物粉末提取物中收获后,在增加的强度、较低的强度中检测到疑似细菌素带,并且没有检测到。结果表明,弯曲乳杆菌与一些益生元的合生元培养可以诱导产生强大的抗菌细菌素。关键词:乳酸菌、益生元、合生元、细菌素、副溶血性弧菌
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来源期刊
Chiang Mai University journal of natural sciences
Chiang Mai University journal of natural sciences Health Professions-Health Professions (miscellaneous)
CiteScore
1.70
自引率
0.00%
发文量
67
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