Characterisation and in vitro antioxidant activity of probiotic Lactobacillus isolated from Inner Mongolia Hurood� cheese


Citation

Liu C. L., . and Ji W., . and Fang L., . and Ishaq M., . and Wu T., . and Min W. H, . Characterisation and in vitro antioxidant activity of probiotic Lactobacillus isolated from Inner Mongolia Hurood� cheese. pp. 407-416. ISSN 2231-7546

Abstract

Probiotic bacteria possess tremendous capabilities that confer extensive health benefits by maintaining the gastrointestinal microbiota of the host organism. In the present work we comprehensively investigated the probiotic characteristics and influence of selected Lactobacillus strains as antioxidative agents isolated from Inner Mongolian Cheese. For this purpose the physiological properties acid and bile tolerance microbial adhesion to hydrocarbons antimicrobial activity and resistance of bacterial strains to six antibiotics were investigated. In vitro antioxidant analysis of selected LAB strains was performed measuring scavenging activity against 2 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals (OH). Furthermore 16S rRNA sequencing was used to identify four presumptive LAB strains. All four strains showed significant survival at pH 2.0 - 3.0 for 4 h and with the addition of ox gall at 0.1 - 0.5 for 4 h. However the cell viability of strain LP38 was log10 5.01 colony forming unit (CFU)/mL at pH 2.0 and log‚�‚ 8.97 CFU/mL at pH 3.0 after 4 h of incubation. Strain LP38 showed more stability with 0.1 ox gall (log‚�‚ 9.78 CFU/mL) than with 0.3 or 0.5 ox gall (w/v). Strains NS24 and LP38 showed better adherence and hydrophobicity to different solvents including xylene vinyl acetate and chloroform. Additionally the antimicrobial results of strain LP38 against all five groups of pathogenic bacteria showed relatively higher inhibition than that by the other strains. Similarly in vitro scavenging activity revealed that strain LP38 exhibited the highest hydroxyl (66.66 at 10� CFU/mL) and 2 2-diphenyl-1-picrylhydrazyl (45.12) free radicals. Overall our findings provide new insights into the identification of Lactobacillus associated with potential probiotic properties.


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Abstract

Probiotic bacteria possess tremendous capabilities that confer extensive health benefits by maintaining the gastrointestinal microbiota of the host organism. In the present work we comprehensively investigated the probiotic characteristics and influence of selected Lactobacillus strains as antioxidative agents isolated from Inner Mongolian Cheese. For this purpose the physiological properties acid and bile tolerance microbial adhesion to hydrocarbons antimicrobial activity and resistance of bacterial strains to six antibiotics were investigated. In vitro antioxidant analysis of selected LAB strains was performed measuring scavenging activity against 2 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals (OH). Furthermore 16S rRNA sequencing was used to identify four presumptive LAB strains. All four strains showed significant survival at pH 2.0 - 3.0 for 4 h and with the addition of ox gall at 0.1 - 0.5 for 4 h. However the cell viability of strain LP38 was log10 5.01 colony forming unit (CFU)/mL at pH 2.0 and log‚�‚ 8.97 CFU/mL at pH 3.0 after 4 h of incubation. Strain LP38 showed more stability with 0.1 ox gall (log‚�‚ 9.78 CFU/mL) than with 0.3 or 0.5 ox gall (w/v). Strains NS24 and LP38 showed better adherence and hydrophobicity to different solvents including xylene vinyl acetate and chloroform. Additionally the antimicrobial results of strain LP38 against all five groups of pathogenic bacteria showed relatively higher inhibition than that by the other strains. Similarly in vitro scavenging activity revealed that strain LP38 exhibited the highest hydroxyl (66.66 at 10� CFU/mL) and 2 2-diphenyl-1-picrylhydrazyl (45.12) free radicals. Overall our findings provide new insights into the identification of Lactobacillus associated with potential probiotic properties.

Additional Metadata

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Item Type: Article
AGROVOC Term: Lactobacillus
AGROVOC Term: Probiotics
AGROVOC Term: Bacteria
AGROVOC Term: Isolation of microorganisms
AGROVOC Term: Cheese
AGROVOC Term: Inner Mongolia
AGROVOC Term: Antioxidants
AGROVOC Term: Antimicrobial properties
Depositing User: Mr. AFANDI ABDUL MALEK
Last Modified: 24 Apr 2025 00:54
URI: http://webagris.upm.edu.my/id/eprint/9138

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