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Fermented Aloreña Table Olives as a Source of Potential Probiotic Lactobacillus pentosus Strains

A collection of 31 Lactobacillus pentosus strains isolated from naturally fermented Aloreña green table olives were screened in depth in the present study for their probiotic potential. Several strains could be considered promising probiotic candidates since they showed good growth capacity and surv...

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Autores principales: Montoro, Beatriz Pérez, Benomar, Nabil, Lavilla Lerma, Leyre, Castillo Gutiérrez, Sonia, Gálvez, Antonio, Abriouel, Hikmate
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5054007/
https://www.ncbi.nlm.nih.gov/pubmed/27774088
http://dx.doi.org/10.3389/fmicb.2016.01583
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author Montoro, Beatriz Pérez
Benomar, Nabil
Lavilla Lerma, Leyre
Castillo Gutiérrez, Sonia
Gálvez, Antonio
Abriouel, Hikmate
author_facet Montoro, Beatriz Pérez
Benomar, Nabil
Lavilla Lerma, Leyre
Castillo Gutiérrez, Sonia
Gálvez, Antonio
Abriouel, Hikmate
author_sort Montoro, Beatriz Pérez
collection PubMed
description A collection of 31 Lactobacillus pentosus strains isolated from naturally fermented Aloreña green table olives were screened in depth in the present study for their probiotic potential. Several strains could be considered promising probiotic candidates since they showed good growth capacity and survival under simulated gastro-intestinal conditions (acidic pH of 1.5, up to 4% of bile salts and 5 mM of nitrate), good ability to auto-aggregate which may facilitate their adhesion to host cells as multiple aggregates and the subsequent displacement of pathogens. Moreover, co-aggregation of lactobacilli with pathogenic bacteria was shown with Listeria innocua, Staphylococcus aureus, Escherichia coli, and Salmonella Enteritidis as good defense strategy against gut and food pathogens. Furthermore, they exhibited adherence to intestinal and vaginal cell lines, such property could be reinforced by their capacity of biofilm formation which is also important in food matrices such as the olive surface. Their antagonistic activity against pathogenic bacteria by means of acids and plantaricins, and also their different functional properties may determine their efficacy not only in the gastro-intestinal tract but also in food matrices. Besides their ability to ferment several prebiotics, the new evidence in the present study was their capacity to ferment lactose which reinforces their use in different food matrices including dairy as a dietary adjunct to improve lactose digestibility. Lactobacillus pentosus CF2-10N was selected to have the best probiotic profile being of great interest in further studies. In conclusion, spontaneous fermented Aloreña table olives are considered a natural source of potential probiotic L. pentosus to be included as adjunct functional cultures in different fermented foods.
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spelling pubmed-50540072016-10-21 Fermented Aloreña Table Olives as a Source of Potential Probiotic Lactobacillus pentosus Strains Montoro, Beatriz Pérez Benomar, Nabil Lavilla Lerma, Leyre Castillo Gutiérrez, Sonia Gálvez, Antonio Abriouel, Hikmate Front Microbiol Microbiology A collection of 31 Lactobacillus pentosus strains isolated from naturally fermented Aloreña green table olives were screened in depth in the present study for their probiotic potential. Several strains could be considered promising probiotic candidates since they showed good growth capacity and survival under simulated gastro-intestinal conditions (acidic pH of 1.5, up to 4% of bile salts and 5 mM of nitrate), good ability to auto-aggregate which may facilitate their adhesion to host cells as multiple aggregates and the subsequent displacement of pathogens. Moreover, co-aggregation of lactobacilli with pathogenic bacteria was shown with Listeria innocua, Staphylococcus aureus, Escherichia coli, and Salmonella Enteritidis as good defense strategy against gut and food pathogens. Furthermore, they exhibited adherence to intestinal and vaginal cell lines, such property could be reinforced by their capacity of biofilm formation which is also important in food matrices such as the olive surface. Their antagonistic activity against pathogenic bacteria by means of acids and plantaricins, and also their different functional properties may determine their efficacy not only in the gastro-intestinal tract but also in food matrices. Besides their ability to ferment several prebiotics, the new evidence in the present study was their capacity to ferment lactose which reinforces their use in different food matrices including dairy as a dietary adjunct to improve lactose digestibility. Lactobacillus pentosus CF2-10N was selected to have the best probiotic profile being of great interest in further studies. In conclusion, spontaneous fermented Aloreña table olives are considered a natural source of potential probiotic L. pentosus to be included as adjunct functional cultures in different fermented foods. Frontiers Media S.A. 2016-10-07 /pmc/articles/PMC5054007/ /pubmed/27774088 http://dx.doi.org/10.3389/fmicb.2016.01583 Text en Copyright © 2016 Pérez Montoro, Benomar, Lavilla Lerma, Castillo Gutiérrez, Gálvez and Abriouel. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Montoro, Beatriz Pérez
Benomar, Nabil
Lavilla Lerma, Leyre
Castillo Gutiérrez, Sonia
Gálvez, Antonio
Abriouel, Hikmate
Fermented Aloreña Table Olives as a Source of Potential Probiotic Lactobacillus pentosus Strains
title Fermented Aloreña Table Olives as a Source of Potential Probiotic Lactobacillus pentosus Strains
title_full Fermented Aloreña Table Olives as a Source of Potential Probiotic Lactobacillus pentosus Strains
title_fullStr Fermented Aloreña Table Olives as a Source of Potential Probiotic Lactobacillus pentosus Strains
title_full_unstemmed Fermented Aloreña Table Olives as a Source of Potential Probiotic Lactobacillus pentosus Strains
title_short Fermented Aloreña Table Olives as a Source of Potential Probiotic Lactobacillus pentosus Strains
title_sort fermented aloreña table olives as a source of potential probiotic lactobacillus pentosus strains
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5054007/
https://www.ncbi.nlm.nih.gov/pubmed/27774088
http://dx.doi.org/10.3389/fmicb.2016.01583
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