Evaluation of the Probiotic Properties of Lacticaseibacillus casei 431® Isolated from Food for Special Medical Purposes§.

IF 2.3 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Andreja Leboš Pavunc, Lenkica Penava, Nina Čuljak, Martina Banić, Jasna Novak, Katarina Butorac, Marijana Ceilinger, Jelena Miličević, Danijela Čukelj, Jagoda Šušković, Blaženka Kos
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引用次数: 0

Abstract

Research background: Increasing awareness of the importance of nutrition in health promotion and disease prevention has driven to the development of foods for special medical purposes (FSMPs). In this study, the probiotic strain Lacticaseibacillus paracasei ssp. paracasei (Lacticaseibacillus casei 431®) was incorporated into FSMPs to develop an innovative product. The aim was to investigate the influence of the FSMP matrix on the specific probiotic properties of L. casei 431® in vitro.

Experimental approach: A series of in vitro experiments were performed as part of the probiotic approach. After evaluation of antibiotic susceptibility profiles, functional properties such as survival under simulated gastrointestinal tract (GIT) conditions, bile salt deconjugation activities, cholesterol assimilation, antagonistic activity against spoilage bacteria and adhesion to Caco-2 cell line monolayers and extracellular matrix proteins were investigated.

Results and conclusions: The L. casei 431® strain, both the lyophilised strain and the strain isolated from the FSMP matrix, effectively survived the simulated adverse gastrointestinal conditions without significant effects of the food matrix. The effect of the FSMP matrix on the deconjugation activity of the bile salts of L. casei 431® was minimal; however, cholesterol assimilation was increased by 16.4 %. L. casei 431® had antibacterial activity against related lactic acid bacteria regardless of whether it was used in FSMPs or not. Conversely, the probiotic strain isolated from FSMP matrix had significantly higher inhibitory activity against six potential pathogens than the lyophilised culture. The autoaggregation ability of the L. casei 431® cells was not affected by the FSMP matrix. The adhesion of L. casei 431® bacterial cells to the extracellular matrix proteins was reduced after treatment with proteinase K, with the highest adhesion observed to laminin. The adhesion of L. casei 431® reduced the binding of E. coli 3014 by 1.81 log units and the binding of S. Typhimurium FP1 to Caco-2 cell lines by 1.85 log units, suggesting the potential for competitive exclusion of these pathogens.

Novelty and scientific contribution: The results support the positive effect of the FSMP matrix on the specific probiotic properties of L. casei 431®, such as antibacterial activity, bile salt deconjugation and cholesterol assimilation, while the incorporation of this probiotic strain adds functional value to the FSMPs. The synergistic effect achieved by the joint application of L. casei 431® and innovative FSMP matrix contributed to the development of the novel formulation of an improved functional food product with added value.

评估从特殊医学用途食品中分离出来的乳酸杆菌 431® 的益生特性§。
研究背景:人们日益认识到营养对促进健康和预防疾病的重要性,这推动了特殊医学用途食品(FSMP)的开发。在本研究中,益生菌株副乳酸杆菌(Lacticaseibacillus paracasei ssp. paracasei)(Lacticaseibacillus casei 431®)被添加到 FSMP 中,以开发一种创新产品。其目的是研究 FSMP 基质对 L. casei 431® 的体外益生特性的影响:实验方法:作为益生菌方法的一部分,进行了一系列体外实验。实验方法:作为益生菌方法的一部分,进行了一系列体外实验。在对抗生素敏感性进行评估后,研究了功能特性,如在模拟胃肠道(GIT)条件下的存活率、胆盐解结合活性、胆固醇同化、对腐败菌的拮抗活性以及对 Caco-2 细胞系单层和细胞外基质蛋白的粘附性:L. casei 431® 菌株,无论是冻干菌株还是从 FSMP 基质中分离出来的菌株,都能在模拟的不良肠胃条件下有效存活,食品基质没有明显影响。FSMP 基质对干酪乳杆菌 431® 的胆汁盐解聚活性影响很小,但胆固醇同化率提高了 16.4%。无论是否在 FSMP 中使用,L. casei 431® 对相关乳酸菌都具有抗菌活性。相反,从 FSMP 基质中分离出来的益生菌株对六种潜在病原体的抑制活性明显高于冻干培养物。L. casei 431® 细胞的自动聚集能力不受 FSMP 基质的影响。经蛋白酶 K 处理后,L. casei 431® 细菌细胞对细胞外基质蛋白的粘附力降低,对层粘蛋白的粘附力最高。L. casei 431® 的粘附作用使大肠杆菌 3014 与 Caco-2 细胞系的结合力降低了 1.81 个对数单位,使伤寒杆菌 FP1 与 Caco-2 细胞系的结合力降低了 1.85 个对数单位,这表明它具有竞争性排斥这些病原体的潜力:研究结果表明,FSMP 基质对 L. casei 431® 的特定益生菌特性(如抗菌活性、胆盐解结合和胆固醇同化)具有积极影响,同时这种益生菌株的加入增加了 FSMP 的功能价值。通过联合应用 L. casei 431® 和创新的 FSMP 基质所产生的协同效应,有助于开发出具有附加值的改良功能食品的新配方。
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来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
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