Probiotics isolated from Thai fermented foods for potential uses against foodborne pathogens
Article Sidebar
Main Article Content
Abstract
Lactic acid bacteria (LAB) are a group of bacteria showing promising probiotic characteristics conferring health benefits. Several studies have reported that LAB can inhibit pathogenic bacteria in the digestive system, reduce blood cholesterol levels, and improve functions of the immune system. A variety of fermented foods was reported as one of the sources of LAB. This study characterized LAB isolated from local fermented foods and determined the probiotic properties. Three potential probiotic strains, P09, P10, and P11 exhibited high acid and bile salt tolerances. The 16S ribosomal DNA (rDNA) gene analysis revealed that P09, P10 and P11 isolates were all identified as Lactobacillus plantarum. Additionally, all isolates showed negative results for hemolytic and deoxyribonuclease (DNase) activities in which they may be safe for applying as food vehicles. L. plantarum P10 showed the highest adhesion ability to Caco-2 cells at the level of 4.52%. L. plantarum P10 was thus investigated regarding the antimicrobial activity against bacterial pathogens by co-culture assay. The result demonstrated that the strain P10 had a significantly inhibitory effect on the growth of Escherichia coli ATCC 25922, Salmonella typhimurium DMST 560, Staphylococcus aureus ATCC 25923 and Bacillus cereus DMST 5040 after co-culturing for 24 h (p<0.05). Remarkably, L. plantarum P10 showed the highest activity against S. aureus with 58.63 % inhibition at 24 h of co-incubation. The results indicated that L. plantarum P10 isolated from local fermented fish (Pla-Som) satisfied the criteria for potential probiotics suitable for applying in products against foodborne pathogens.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
FAO/WHO. Guidelines for the evaluation of probiotics in food. Report of a joint FAO/WHO working group on drafting guidelines for the evaluation of probiotics in food. Geneva: World Health Organization; 2002.
Hastings JW, Stiles ME. Antibiosis of Leuconostoc gelidum isolated from meat. J Appl Bacteriol. 1991; 70(2):127-134.
Kopermsub P, Yunchalard S. Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand. Int J Food Microbiol. 2010;138(3):200-204.
Wada T, Sugatani J, Terada E, Ohguchi M, Miwa M. Physicochemical characterization and biological effects of inulin enzymatically synthesized from sucrose. J Agric Food Chem. 2005;53(4):1246-1253.
Lim SM, Im DS. Screening and characterization of probiotic lactic acid bacteria isolated from Korean fermented foods. J Microbiol Biotechnol. 2009;19(2):178-186.
Pennacchia C, Vaughan EE, Villani F. Potential probiotic Lactobacillus strains from fermented sausages: further investigations on their probiotic properties. Meat Sci. 2006;73(1):90-101.
Charnchai P, Jantama SS, Prasitpuriprecha C, Kanchanatawee S, Jantama K. Effects of the food manufacturing chain on the viability and functionality of Bifidobacterium animalis through simulated
gastrointestinal conditions. PLoS ONE. 2016;11(6):e0157958.
Kastner S, Perreten V, Bleuler H, Hugenschmidt G, Lacroix C, Meile L. Antibiotic susceptibility patterns and resistance genes of starter cultures and probiotic bacteria used in food. Syst Appl Microbiol. 2006;29(2):145-155.
Pisano MB, Viale S, Conti S, Fadda ME, Deplano M, Melis MP, et al. Preliminary evaluation of probiotic properties of Lactobacillus strains isolated from Sardinian dairy products. Biomed Res Int. 2014;2014:286390. PMID: 25054135
Singh TP, Kaur G, Malik RK, Schillinger U, Guigas C, Kapila S. Characterization of intestinal Lactobacillus reuteri strains as potential probiotics. Probiotics Antimicrob Proteins. 2012;4(1):47-58.
Likotrafiti E, Valavani P, Argiriou A, Rhoades J. In vitro evaluation of potential antimicrobial synbiotics using Lactobacillus kefiri isolated from kefir grains. Int Dairy J. 2015;45:23-30.
Fasano A. Toxins and the gut: role in human disease. Gut. 2002;50 Suppl 3: III9-III14.
Guo XH, Kim JM, Nam HM, Park SY, Kim JM. Screening lactic acid bacteria from swine origins for multistrain probiotics based on in vitro functional properties. Anaerobe. 2010;16(4):321-6.
Prete R, Long SL, Gallardo AL, Gahan CG, Corsetti A, Joyce SA. Beneficial bile acid metabolism from Lactobacillus plantarum of food origin. Sci Rep. 2020;10(1):1-10.
Lee KW, Shim JM, Park SK, Heo HJ, Kim HJ, Ham KS, et al. Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable. LWT-Food Sci Technol. 2016;71:130-137.
Turchi B, Mancini S, Fratini F, Pedonese F, Nuvoloni R, Bertelloni F, et al. Preliminary evaluation of probiotic potential of Lactobacillus plantarum strains isolated from Italian food products. World J Microbiol Biotechnol. 2013;29(10):1913-1922.
Collado MC, Jalonen L, Meriluoto J, Salminen S. Protection mechanism of probiotic combination against human pathogens: in vitro adhesion to human intestinal mucus. Asia Pac J Clin Nutr. 2006; 15(4):570-575.
Lee NK, Kim SY, Han KJ, Eom SJ, Paik HD. Probiotic potential of Lactobacillus strains with anti-allergic effects from kimchi for yogurt starters. LWT-Food Sci Technol. 2014;58(1):130-134.
Ruiz GA, Llano GD, Fernández EA, Requena T, Bartolomé B, Arribas MV. Assessment of probiotic properties in lactic acid bacteria isolated from wine. Food Microbiol. 2014;44:220-225.
Lorca G, Torino MI, Valdez FG, Ljungh Å. Lactobacilli express cell surface proteins which mediate binding of immobilized collagen and fibronectin. FEMS Microbiol Lett. 2002;206(1):31-37.
Kaewnopparat S, Dangmanee N, Kaewnopparat N, Srichana T, Chulasiri M, Settharaksa S. In vitro probiotic properties of Lactobacillus fermentum SK5 isolated from vagina of a healthy woman. Anaerobe. 2013;22:6-13.
Müller PC, Valyasevi R, Huss HH, Gram L. Genotypic and phenotypic characterization of garlic-fermenting lactic acid bacteria isolated from som-fak, a Thai low-salt fermented fish product. J Appl Microbiol. 2002; 92(2):307-314.
Indian Council of Medical Research Task Force; Co-ordinating Unit ICMR; Co-ordinating Unit DBT. ICMR-DBT guidelines for evaluation of probiotics in food. Indian J Med Res. 2011;134(1):22-25.
Sanders ME, Akkermans LM, Haller D, Hammerman C, Heimbach J, Hörmannsperger G, et al. Safety assessment of probiotics for human use. Gut microbes. 2010;1(3):164-185.
Patel A, Lindström C, Patel A, Prajapati J, Holst O. Probiotic properties of exopolysaccharide producing lactic acid bacteria isolated from vegetables and traditional Indian fermented foods. Int J Fermented Foods. 2012;1(1):87-101.
Gupta S, Mohanty U, Majumdar RK. Isolation and characterization of lactic acid bacteria from traditional fermented fish product Shidal of India with reference to their probiotic potential. LWT-Food Sci Technol. 2021;146:111641.
Bernardeau M, Vernoux JP, Henri-Dubernet S, Guéguen M. Safety assessment of dairy microorganisms: the Lactobacillus genus. Int J Food Microbiol. 2008;126(3):278-285.
Sariñena TS, Barlow J, Costabile A, Gibson GR, Rowland I. In vitro evaluation of the antimicrobial activity of a range of probiotics against pathogens: evidence for the effects of organic acids. Anaerobe. 2012;18(5):530-538.
Boricha AA, Shekh SL, Pithva SP, Ambalam PS, Manuel Vyas BR. In vitro evaluation of probiotic properties of Lactobacillus species of food and human origin. LWT-Food Sci Technol. 2019;106:201-208.
Gupta H, Malik RK. Incidence of virulence in bacteriocin-producing enterococcal isolates. Diary Sci Technol. 2007;87(6):587-601.
Botthoulath V, Upaichit A, Thumarat U. Identification and in vitro assessment of potential probiotic
characteristics and antibacterial effects of Lactobacillus plantarum subsp. plantarum SKI19, a bacteriocinogenic strain isolated from Thai fermented pork sausage. J Food Sci Technol. 2018;55(7): 2774-2785.
Alakomi HL, Skyttä E, Saarela M, Sandholm MT, Kala LK, Helander IM. Lactic acid permeabilizes gram-negative bacteria by disrupting the outer membrane. Appl Environ Microbiol. 2000;66(5):2001-2005.
Kumar A, Kundu S, Debnath M. Effects of the probiotics Lactococcus lacttis (MTCC-440) on Salmonella enteric serovar Typhi in co-culture study. Microb Pathog. 2018;120:42-46.
Sidhu PK, Nehra K. Purification and characterization of bacteriocin Bac23 extracted from Lactobacillus plantarum PKLP5 and its interaction with silver nanoparticles for enhanced antimicrobial spectrum against food-borne pathogens. LWT-Food Sci Technol. 2021;139:110546.