Screening for probiotic attributes of lactic acid bacteria isolated from human milk and evaluation of their anti-diabetic potentials

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food Biotechnology Pub Date : 2022-07-03 DOI:10.1080/08905436.2022.2092494

Manoj Kumar, S. Karthika, Nair Anjitha, P. Varalakshmi, B. Ashokkumar

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引用次数: 3

Abstract

ABSTRACT Lactic acid bacteria (LAB) have gained much attention recently due to their probiotic attributes with anti-ACE and anti-glycation potentials targeting management of diabetes. This study was designed to isolate LAB from human milk and to evaluate their potential for inhibitory activities on ACE and AGEs formation using in vitro assay models. Among 12 LAB isolates, many strains exhibited strong probiotic attributes including tolerance to low pH, high salt, gastric, and intestinal juices with higher cell adhesion. Further, cell-free extracts of LAB tested for in vitro anti-ACE and anti-AGEs activities evidenced Lacticaseibacillus casei MKU1, Lacticaseibacillus paracasei MKU2, Lactiplantibacillus pentosus MKU3, L. paracasei MKU7, L. delbrueckii GERU3 and Lactobacillus delbrueckii MKU10 as strong ACE and AGEs inhibitors. Subsequently, Principal Component Analysis showed a positive correlation with anti-ACE (p ≤ .01) and anti-glycation (p ≤ .05) activity of LAB. Overall, this study suggests that six Lactobacillus isolates of human milk with superior probiotic attributes looks promising as potential probiotic strains.

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人乳乳酸菌益生菌特性的筛选及其抗糖尿病潜能的评价

摘要乳酸菌（LAB）因其具有抗血管紧张素转换酶（ACE）和抗糖基化潜力的益生菌特性，近年来备受关注。本研究旨在从母乳中分离LAB，并使用体外测定模型评估其对ACE和AGEs形成的抑制活性。在12个LAB分离株中，许多菌株表现出强大的益生菌特性，包括对低pH、高盐、具有较高细胞粘附性的胃液和肠液的耐受性。此外，体外抗ACE和抗AGEs活性测试的LAB的无细胞提取物证明干酪乳杆菌MKU1、副干酪乳杆菌MKU2、戊糖乳杆菌MKU3、副干酪乳酸杆菌MKU7、德氏乳杆菌GERU3和德氏乳菌MKU10是强ACE和AGEs抑制剂。随后，主成分分析显示，LAB的抗ACE（p≤.01）和抗糖基化（p≤.05）活性呈正相关。总体而言，本研究表明，6株具有卓越益生菌特性的母乳乳杆菌分离株有望成为潜在的益生菌菌株。

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

Food Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production. Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published. Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.