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Functional Profile Evaluation of Lactobacillus fermentum TCUESC01: A New Potential Probiotic Strain Isolated during Cocoa Fermentation
The use of intestinal probiotic bacteria is very common in the food industry and has been the focus of the majority of research in this field. Yet in recent years, research on extraintestinal microorganisms has greatly increased due to their well-known potential as probiotics. Thus, we studied a str...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Hindawi
2017
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5541819/ https://www.ncbi.nlm.nih.gov/pubmed/28808659 http://dx.doi.org/10.1155/2017/5165916 |
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author | Melo, Tauá Alves dos Santos, Thalis Ferreira Pereira, Lennon Ramos Passos, Hélic Moreira Rezende, Rachel Passos Romano, Carla Cristina |
author_facet | Melo, Tauá Alves dos Santos, Thalis Ferreira Pereira, Lennon Ramos Passos, Hélic Moreira Rezende, Rachel Passos Romano, Carla Cristina |
author_sort | Melo, Tauá Alves |
collection | PubMed |
description | The use of intestinal probiotic bacteria is very common in the food industry and has been the focus of the majority of research in this field. Yet in recent years, research on extraintestinal microorganisms has greatly increased due to their well-known potential as probiotics. Thus, we studied a strain of Lactobacillus fermentum (TCUESC01) extracted from fermenting cocoa. First, we examined the impact of pH on the growth of this strain and studied its survival under conditions similar to those of the human gastrointestinal tract. L. fermentum TCUESC01 demonstrated resistance to conditions mimicking the human stomach and intestines and grew well between pH 5 and pH 7. Next, we subjected L. fermentum TCUESC01 to storage at 4°C in a milk solution and found that it survived well for 28 days. Lastly, we measured the susceptibility of this strain to numerous antibiotics and its tendency to autoaggregate. L. fermentum TCUESC01 showed significant autoaggregation, as well as susceptibility to the majority of antibiotics tested. Overall, our findings support the potential use of this extraintestinal bacterium as a dietary probiotic. |
format | Online Article Text |
id | pubmed-5541819 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | Hindawi |
record_format | MEDLINE/PubMed |
spelling | pubmed-55418192017-08-14 Functional Profile Evaluation of Lactobacillus fermentum TCUESC01: A New Potential Probiotic Strain Isolated during Cocoa Fermentation Melo, Tauá Alves dos Santos, Thalis Ferreira Pereira, Lennon Ramos Passos, Hélic Moreira Rezende, Rachel Passos Romano, Carla Cristina Biomed Res Int Research Article The use of intestinal probiotic bacteria is very common in the food industry and has been the focus of the majority of research in this field. Yet in recent years, research on extraintestinal microorganisms has greatly increased due to their well-known potential as probiotics. Thus, we studied a strain of Lactobacillus fermentum (TCUESC01) extracted from fermenting cocoa. First, we examined the impact of pH on the growth of this strain and studied its survival under conditions similar to those of the human gastrointestinal tract. L. fermentum TCUESC01 demonstrated resistance to conditions mimicking the human stomach and intestines and grew well between pH 5 and pH 7. Next, we subjected L. fermentum TCUESC01 to storage at 4°C in a milk solution and found that it survived well for 28 days. Lastly, we measured the susceptibility of this strain to numerous antibiotics and its tendency to autoaggregate. L. fermentum TCUESC01 showed significant autoaggregation, as well as susceptibility to the majority of antibiotics tested. Overall, our findings support the potential use of this extraintestinal bacterium as a dietary probiotic. Hindawi 2017 2017-07-20 /pmc/articles/PMC5541819/ /pubmed/28808659 http://dx.doi.org/10.1155/2017/5165916 Text en Copyright © 2017 Tauá Alves Melo et al. https://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Research Article Melo, Tauá Alves dos Santos, Thalis Ferreira Pereira, Lennon Ramos Passos, Hélic Moreira Rezende, Rachel Passos Romano, Carla Cristina Functional Profile Evaluation of Lactobacillus fermentum TCUESC01: A New Potential Probiotic Strain Isolated during Cocoa Fermentation |
title | Functional Profile Evaluation of Lactobacillus fermentum TCUESC01: A New Potential Probiotic Strain Isolated during Cocoa Fermentation |
title_full | Functional Profile Evaluation of Lactobacillus fermentum TCUESC01: A New Potential Probiotic Strain Isolated during Cocoa Fermentation |
title_fullStr | Functional Profile Evaluation of Lactobacillus fermentum TCUESC01: A New Potential Probiotic Strain Isolated during Cocoa Fermentation |
title_full_unstemmed | Functional Profile Evaluation of Lactobacillus fermentum TCUESC01: A New Potential Probiotic Strain Isolated during Cocoa Fermentation |
title_short | Functional Profile Evaluation of Lactobacillus fermentum TCUESC01: A New Potential Probiotic Strain Isolated during Cocoa Fermentation |
title_sort | functional profile evaluation of lactobacillus fermentum tcuesc01: a new potential probiotic strain isolated during cocoa fermentation |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5541819/ https://www.ncbi.nlm.nih.gov/pubmed/28808659 http://dx.doi.org/10.1155/2017/5165916 |
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