从原料奶中分离的三种肠球菌的益生菌潜力：体外评估

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2025-02-01 DOI:10.1016/j.idairyj.2025.106196

Berat Cinar Acar , Zehranur Yuksekdag , Ebru Sebnem Yilmaz

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引用次数: 0

摘要

本研究对从原料奶中分离得到的3株肠球菌（E. durans 19、E. durans 77和E. faecalis 52）进行了研究，证实它们缺乏毒力基因（asa1、gelE、cylA、esp和hyl）。对这些菌株的生物活性进行了评价，包括EPS的产生、抗菌和抗氧化性能、自聚集性、共聚集性、疏水性、抗生物膜活性、酸和胆汁耐受性以及胆固醇同化。菌株的胞外多糖产量较高，其中大肠杆菌19的EPS产量最高（440 mg/L）。durans 77对金黄色葡萄球菌ATCC 25923的最大抑菌带为4.50 mm。采用2.2-Diphenyl-1-picrylhydrazil （DPPH）、超氧阴离子和羟基自由基清除活性3种方法评价菌株的抗氧化活性。DPPH法测定durans 77的抗氧化活性最高，达41.65%。菌株之间表现出密切的自聚集能力（58%、56%和55%）。E. durans 19对P. aeruginosa ATCC 27853的共聚集能力最强（65%）。用三种不同的溶剂（氯仿、乙酸乙酯和二甲苯）来表征菌株的疏水活性。durans 19和E. faecalis 52在乙酸乙酯中疏水性最高，分别为83%和85%，而durans 77在氯仿溶剂中疏水性最高，为77%。检测了3株菌株对金黄色葡萄球菌ATCC 43300的抗菌膜活性，检测值为29.41 ~ 34.17%。本研究考察了细菌在低pH（2.0、3.0、4.0和6.2）和不同胆汁浓度（0、0.06、0.15和0.30）条件下的生存能力，发现细菌活力随着培养基酸度和胆汁浓度的增加而降低。胆固醇去除率在29-40%之间，胆固醇沉淀在22.5 - 28.4 μg/mL之间。

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Probiotic potential of three Enterococcus spp. isolated from raw milk: An in vitro assessment

In this study, three strains of Enterococcus spp. (E. durans 19, E. durans 77, and E. faecalis 52), isolated from raw milk and confirmed to lack virulence genes (asa1, gelE, cylA, esp, and hyl), were investigated. The biological activities of these strains, including EPS production, antimicrobial and antioxidant properties, auto-aggregation, co-aggregation, hydrophobicity, anti-biofilm activity, acid and bile tolerance, and cholesterol assimilation, were evaluated. Strains showed high exopolysaccharide production, and the highest EPS production was observed in E. durans 19 (440 mg/L). The maximum microbial inhibition zone of 4.50 mm was detected with E. durans 77 against S. aureus ATCC 25923. The antioxidant activity of strains was evaluated by three methods (2.2-Diphenyl-1-picrylhydrazil (DPPH), superoxide anion, and hydroxyl radical scavenging activity. E. durans 77 exhibited the highest antioxidant activity of 41.65%, as determined by the DPPH method. Strains exhibited close auto-aggregation ability (58%, 56%, and 55%) of each other. E. durans 19 exhibited the strongest coaggregation capacity (65%) against P. aeruginosa ATCC 27853. Three different solvents (chloroform, ethyl acetate, and xylene) were used to designate the hydrophobicity activities of the strains. E. durans 19 and E. faecalis 52 strains exhibited the highest hydrophobicity in ethyl acetate at 83% and 85%, respectively, whereas E. durans 77 demonstrated in chloroform solvent (77%). Antibiofilm activities of three strains against S. aureus ATCC 43300 were examined and values were detected as 29.41–34.17%. In this study, the survivability of the strains to low pH (2.0, 3.0, 4.0, and 6.2) and various bile concentrations (0, 0.06, 0.15, and 0.30) conditions were investigated, and it was observed that the bacterial viability decreased as the acidity and bile concentration in the medium increased. Cholesterol removal capability was determined to a range of 29–40% and cholesterol precipitation between 22.5 and 28.4 μg/mL.

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.