Assessment of antimicrobial and viability of Lactobacillus plantarum LZ95 under acidic and bile conditions

Document Type : Full Research Paper

Authors

• Elahe Isvand Heydari
• Hossein Jooyandeh
• Mohammad Hojjati
• Behrooz Alizadeh Behbahani
• Mohammad Noshad

Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.

https://doi.org/10.22067/ifstrj.v17i4.85831

Abstract

Introduction: Probiotics are viable microbial food supplements that, when well-arranged in adequate amounts, confer a health advantage on the host. Probiotics have different positive health impacts such as equilibration of intestinal microbiota, prevention of cancer and diarrhea, reduction of cholesterol and blood pressure, adaptation to lactose intolerance, improvement of immune system, decrease of allergic symptoms, inhibition of pathogenic microorganisms etc. Lactic acid bacteria (LAB), are the most common bacteria introduced as probiotics.
 
Materials and methods: In this research, a strain of Lactobacillus planetarium LZ95 was utilized and its probiotic potential was evaluated. This strain had been isolated from a traditional Iranian fermented food known as Ash-Kardeh and had been identified using culture-dependent methods and molecular techniques. Lactobacillus planetarium, is one of the known LAB bacteria. The aim of this study was to evaluate the probiotic potential of Lactobacillus plantarum LZ95 in relation to its resistance to acid (pH 2.5, 3.5 and 5.5), its ability to grow in different bile salt concentrations (0.2, 0.5, 0.8, 1.2 and 3%), its resistance against chloramphenicol, tetracycline, penicillin and gentamycin antibiotics, and its antimicrobial activity against Listeria innocua, Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli by using “Lawn on the spot” method.
 
Results and discussion: Results shown that the viability of Lactobacillus plantarum ranged from 0 to 97.69 percent. The highest and the lowest bacteria viability were determined at pH=5 and 2, respectively. The results revealed that Lactobacillus plantarum was able to grow at all tested bile salt concentrations (0.2, 0.5, 0.8, 1.2 and 3%), and the lowest and the highest viability was found at 0.2 and 3 percent of bile salt levels, respectively. Lactobacillus plantarum was susceptible to all tested antibiotics. Results also shown that chloramphenicol with an inhibition zone diameter of 30.10 mm had the highest anticipation effect on the strain. Antimicrobial activity of Lactobacillus plantarum against Staphylococcus aureus (gram positive) and Escherichia coli (gram negative) with inhibition zone diameters of 11.30 and 7 mm was the highest and the lowest, respectively. The inhibition zone diameter around the strain of Lactobacillus plantarum revealed its ability to inhibit the growth of selected pathogenic bacteria. Based on results, the inhibition zone diameter against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Listeria innocua were 11.30, 7.00, 10.70, and 8.90 mm, respectively. In general, the isolated strain of Lactobacillus planetarium LZ95 had an acceptable probiotic potential such as resistance to bile salt and acidic conditions, susceptibility to some commonly antibiotics, and appropriate antimicrobial activity against food pathogenic bacteria. Therefore, this strain can be used in food industry to produce functional food products.

Keywords

• Lactobacillus plantarum
• Bile salts
• Resistance to antibiotic
• Lawn on the spot method

Main Subjects

• Food Biotechnology

References

توکلی، م. حمیدی اصفهانی، ز. حجازی، م.ا. عزیزی، م.ح. عباسی، س. توانایی پروبیوتیکی سویه‏های لاکتوباسیلوس جدا شده از پنیر محلی مازندران. مجله علوم تغذیه و صنایع غذایی ایران، 1395؛ 11(4): 98-89.

جعفری، ب. منادی، ع. رضایی، ع. علیزاده، س. احمدیزاده، چ. برزگری، ا. پاشازاده، م. جعفرزاده، ح. مجله دامپزشکی دانشگاه آزاد اسلامی واحد تبریز. 1391؛ 6(1): 1524-1505.

سلطان دلال، م.م. خشت زرین، ح.ر. تاج آبادی ابراهیمی، م. داود آبادی، ا. حکیمیان، م.م. صدر آبادی، ع.ا. شریفی یزدی، م.ک. جداسازی و شناسایی بیوشیمیایی باکتری‏های اسید لاکتیک با پتانسیل پروبیوتیکی در ماست‏های محلی استان یزد. طلوع بهداشت، دوماهنامه علمی پژوهشی دانشکده بهداشت یزد. 1394؛ 14(94): 185-173.

صادقی، ع. ابراهیمی، م. جداسازی، شناسایی و ارزیابی ویژگی‏های پروبیوتیکی لاکتوباسیلوس‏های غالب در خمیر ترش کامل آرد گندم. مجله دنیای میکروب‏ها. 1395؛ 9(2): 144-133.

طباطبایی یزدی، ف. وسیعی، ع. علیزاده بهبهانی، ب. بررسی تنوع باکتری‏های اسید لاکتیک جدا شده از کشک زرد زابلی (سیستانی) با استفاده از روش تکثیر ژن S rRNA16. علوم و صنایع غذایی. a1395؛ 13(59): 36-25.

طباطبایی یزدی، ف. وسیعی، ع. علیزاده بهبهانی، ب. مرتضوی، س.ع. طباطبایی یزدی، ف. بررسی تنوع جمعیتی باکتری‏های اسید لاکتیک آش کارده با استفاده از روش تکثیر ژن S rRNA16 و تعیین فعالیت ضدمیکروبی ترکیبات شبه باکتریوسینی. فصلنامه علوم و صنایع غذایی. b1395؛ 13(53): 14-1.

طباطبایی یزدی، ف. وسیعی، ع. علیزاده بهبهانی، ب. مرتضوی، س.ع. بررسی تنوع زیستی باکتری‏های اسید لاکتیک دوغ محلی مشهد با استفاده از روش آنالیز ژن S rRNA16 و تعیین توانایی پروبیوتیکی سویه‏های جدا شده از آن. علوم و صنایع غذایی. 1396؛ 14(70): 78-67.

طباطبایی یزدی، ف. وسیعی، ع. علیزاده بهبهانی، ب. مرتضوی، س.ع. بررسی پتانسیل پروبیوتیکی باکتری‏های اسید لاکتیک جدا شده از کیمچی تولید شده در ایران. 1394مجله دانشگاه علوم پزشکی قم؛ 9(5): 22-11.

فلاح، ف. مرتضوی، س.ع. طباطبایی یزدی، ف. بررسی خواص پروبیوتیکی لاکتوباسیلوس برویس سویه PML1 بر پایه توانایی چسبندگی آن به سلول‏های اپیتلیال روده. 1398؛ 5(1): 53-41.

نریمانی، ط. تاری‏نژاد، ع. جداسازی و شناسایی بیوشیمیایی و مولکولی باکتری‏های پروبیوتیک از شیر و ماست سنتی گاومیش شهرستان خوی. نشریه پژوهش‏های صنایع غذایی. 1393؛ 24(3): 224-210.

نوری، ص. ناظری، س. حسینی، پ. جداسازی و شناسایی بیوشیمیایی و مولکولی باکتری لاکتوباسیلوس پلانتاروم از ریزوسفر ریشه برنج لنجان. فصلنامه علمی-پژوهشی زیست شناسی میکروارگانیسم‏ها. 1397؛ 7(27): 71-61.

 

Abid Y, Casillo A, Gharsallah H, Joulak I, Lanzetta R, Corsaro MM, et al. Production and structural characterization of exopolysaccharides from newly isolated probiotic lactic acid bacteria. International Journal of Biological Macromolecules. 2018; 108:719-28.

Abushelaibi A, Al-Mahadin S, El-Tarabily K, Shah NP, Ayyash M. Characterization of potential probiotic lactic acid bacteria isolated from camel milk. LWT-Food Science and Technology. 2017; 79:316-25.

Alizadeh Behbahani B, Noshad M, Falah F. Inhibition of Escherichia coli adhesion to human intestinal Caco-2 cells by probiotic candidate Lactobacillus plantarum strain L15. Microbial Pathogenesis. 2019; 136:103677.

Angmo K, Kumari A, Bhalla TC. Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh. LWT-Food Science and Technology. 2016; 66:428-35.

Brown AC, Valiere A. Probiotics and medical nutrition therapy. Nutrition in clinical care: an official publication of Tufts University. 2004; 7(2):56.

Burgain, J., Gaiani, C., Linder, M., and Scher, J. Encapsulation of probiotic living cells: From laboratory scale to industrial Applications. Journal of foodEngineering. 2011; 104(4): 467-483.

Collado, M.C., Isolauri, E., Salminen, S. and Sanaz, Y. The impact of probiotic on gut health. Current Drug Metabolism. 2009; 10:68-78.

Enan G, El-Essawy A, Uyttendaele M, Debevere J. Antibacterial activity of Lactobacillus plantarum UG1 isolated from dry sausage: characterization, production and bactericidal action of plantaricin UG1. International Journal of Food Microbiology. 1996; 30(3): 189-215.

Hernandez D, Cardell E, Zarate V. Antimicrobial activity of lactic acid bacteria isolated from Tenerife cheese: initial characterization of plantaricin TF711, a bacteriocin‐like substance produced by Lactobacillus plantarum TF711. Journal of Applied Microbiology. 2005; 99(1): 77-84.

Kaur, I.P., Chopra, K., and Saini, A. Probiotics: potential pharmaceutical applications. European Journal of Pharmaceutical Sciences. 2002; 15(1): 1-9.

Kumar A, Kumar D. Characterization of Lactobacillus isolated from dairy samples for probiotic properties. Anaerobe. 2015; 33:117-23.

Landa-Salgado P, Caballero-Cervantes Y, Ramirez-Bribiesca E, Maria Hernandez-Anguiano A, Mariana Ramirez-Hernandez L, Espinosa-Victoria D, et al. Isolation and identification of potentially probiotic lactic acid bacteria for Holstein calves in the Mexican Plateau. Revista Mexicana de Ciencias Pecuarias. 2019; 10(1):68-83.

Lee KW, Park JY, Sa HD, Jeong JH, Jin DE, Heo HJ, et al. Probiotic properties of Pediococcus strains isolated from jeotgals, salted and fermented Korean sea-food. Anaerobe. 2014; 28:199-206.

Montoro BP, Benomar N, Gómez NC, Ennahar S, Horvatovich P, Knapp CW, et al. Proteomic analysis of Lactobacillus pentosus for the identification of potential markers involved in acid resistance and their influence on other probiotic features. Food Microbiology. 2018; 72:31-8.

Ong JS, Taylor TD, Yong CC, Khoo BY, Sasidharan S, Choi SB, et al. Lactobacillus plantarum USM8613 Aids in Wound Healing and Suppresses Staphylococcus aureus Infection at Wound Sites. Probiotics and Antimicrobial Proteins. 2019:1-13.

Patel, A. K., Ahire, J. J., Pawar, S. P., Chaudhari, B. L., Shouche, Y. S., and Chincholkar, S. B. Evaluation of probiotic characteristics of siderophoregenic Bacillus spp. isolated from dairy waste. Applied biochemistry and biotechnology. 2010; 160(1): 140- 155.

Rajoka MSR, Mehwish HM, Siddiq M, Haobin Z, Zhu J, Yan L, et al. Identification, characterization, and probiotic potential of Lactobacillus rhamnosus isolated from human milk. LWT-Food Science and Technology. 2017; 84:271-80.

Sharma P, Tomar SK, Sangwan V, Goswami P, Singh R. Antibiotic resistance of Lactobacillus sp. isolated from commercial probiotic preparations. Journal of Food Safety. 2016; 36(1): 38-51.

Tokatli M, Gülgör G, Bağder Elmacı S, Arslankoz İşleyen N, Özçelik F. In vitro properties of potential probiotic indigenous lactic acid bacteria originating from traditional pickles. BioMed Research International. 2015; 2015: 1-8.

Yu Z, Zhang X, Li S, Li C, Li D, Yang Z. Evaluation of probiotic properties of Lactobacillus plantarum strains isolated from Chinese sauerkraut. World Journal of Microbiology and Biotechnology. 2013; 29(3): 489-98.

Zago M, Fornasari ME, Carminati D, Burns P, Suàrez V, Vinderola G, et al. Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses. Food Microbiology. 2011; 28(5):1033-40