Probiotic potential of lactic acid bacteria isolated from chicken gastrointestinal digestive tract
31 Mar 2009-World Journal of Microbiology & Biotechnology (Springer Netherlands)-Vol. 25, Iss: 8, pp 1337-1345
TL;DR: Five isolates of selected LAB can be classified as the best probiotics and were identified as Enterococcus faecalis,Enterococcus durans, Enterococus faecium, Pediococcus pentosaceus, and Enterococcin faecum, respectively.
Abstract: This study was conducted in order to evaluate the probiotic properties of lactic acid bacteria (LAB) isolated from intestinal tract of broilers and Thai indigenous chickens. The major properties, including the gastric juice and bile salts tolerance, starch, protein and lipid digesting capabilities, and the inhibition on certain pathogenic bacteria were investigated. Three-hundred and twenty-two and 226 LAB strains were isolated from ten broilers and eight Thai indigenous chickens, respectively. The gastrointestinal transit tolerance of these 548 isolates was determined by exposing washed cell suspension at 41°C to simulated gastric juice (pH 2.5) containing pepsin (3 mg ml−1), and to simulated small intestinal juice (pH 8.0) in the presence of pancreatin (1 mg ml−1) and 7% fresh chicken bile, mimicking the gastrointestinal environment. The survival of 20 isolates was found after passing through the gastrointestinal conditions. The survival rates of six strains; KT3L20, KT2CR5, KT10L22, KT5S19, KT4S13 and PM1L12 from the sequential study were 43.68, 37.56, 33.84, 32.89, 31.37 and 27.19%, respectively. Twelve isolates exhibited protein digestion on agar plate but no isolates showed the ability to digest starch and lipid. All 20 LAB showed the antimicrobial activity against Salmonella sp., Staphylococcus aureus and Escherichia coli except one strain which did not show the inhibitory activity toward E. coli. Accordingly, five isolates of selected LAB (KT2L24, KT3L20, KT4S13, KT3CE27 and KT8S16) can be classified as the best probiotics and were identified as Enterococcus faecalis, Enterococcus durans, Enterococcus faecium, Pediococcus pentosaceus, and Enterococcus faecium, respectively. The survival rate of microencapsulation of E. durans KT3L20 under simulated small intestine juice after sequential of simulated gastric juice was also investigated. An extrusion technique exhibited a higher survival rate than emulsion technique and free cell, respectively.
Citations
More filters
TL;DR: Two potential probiotic strains namely Staphylococcus succinus and Enterococcus fecium selected from previous probiotic property studies were co-encapsulated with complementary prebiotics and showed significant improvement in viability compared to free cells under in vitro acidic conditions.
Abstract: Two potential probiotic strains namely Staphylococcus succinus (MAbB4) and Enterococcus fecium (FIdM3) selected from previous probiotic property studies were co-encapsulated with complementary prebiotics. Two different prebiotics selected by in vitro fermentation viz. sugarbeet and chicory were separately encapsulated with both the strains in 2 g/100 mL alginate and were tested for the efficiency in improving the viability compared to free cells under in vitro acidic conditions. Results indicated significant improvement (P
135 citations
TL;DR: The methodology described here allows the liposome encapsulation of phages of different morphologies to be stored for at least 3 months at 4°C and could be added to the drinking water and feed of animals.
Abstract: Bacteriophages UAB_Phi20, UAB_Phi78, and UAB_Phi87 were encapsulated in liposomes, and their efficacy in reducing Salmonella in poultry was then studied. The encapsulated phages had a mean diameter of 309 to 326 nm and a positive charge between +31.6 and +35.1 mV (pH 6.1). In simulated gastric fluid (pH 2.8), the titer of nonencapsulated phages decreased by 5.7 to 7.8 log units, whereas encapsulated phages were significantly more stable, with losses of 3.7 to 5.4 log units. The liposome coating also improved the retention of bacteriophages in the chicken intestinal tract. When cocktails of the encapsulated and nonencapsulated phages were administered to broilers, after 72 h the encapsulated phages were detected in 38.1% of the animals, whereas the nonencapsulated phages were present in only 9.5%. The difference was significant. In addition, in an in vitro experiment, the cecal contents of broilers promoted the release of the phages from the liposomes. In broilers experimentally infected with Salmonella, the daily administration of the two cocktails for 6 days postinfection conferred similar levels of protection against Salmonella colonization. However, once treatment was stopped, protection by the nonencapsulated phages disappeared, whereas that provided by the encapsulated phages persisted for at least 1 week, showing the enhanced efficacy of the encapsulated phages in protecting poultry against Salmonella over time. The methodology described here allows the liposome encapsulation of phages of different morphologies. The preparations can be stored for at least 3 months at 4°C and could be added to the drinking water and feed of animals.
128 citations
Cites background from "Probiotic potential of lactic acid ..."
...Nonetheless, in all three cases the in vivo release of the phages from their lipid capsules was likely due to the activity of bile salts, because their concentrations in the intestinal tracts of broilers are high enough to cause the rupture of the liposomes (38)....
[...]
TL;DR: The eight strains having the highest cholesterol assimilation and surface hydrophobicity ratios could be taken as promising probiotic candidates for further in vivo studies, because of the strongest variations found among the tested strains with regard to these properties.
Abstract: The suitable properties of potential probiotic lactic acid bacteria (LAB) strains (preselected among 153 strains on the basis of their potential technological properties) isolated from traditional Cubuk pickles were examined in vitro. For this purpose, these strains (21 Lactobacillus plantarum, 11 Pediococcus ethanolidurans, and 7 Lactobacillus brevis) were tested for the ability to survive at pH 2.5, resistance to bile salts, viability in the presence of pepsin-pancreatin, ability to deconjugate bile salts, cholesterol assimilation, and surface hydrophobicity properties. Most of the properties tested could be assumed to be strain-dependent. However, L. plantarum and L. brevis species were found to possess desirable probiotic properties to a greater extent compared to P. ethanolidurans. In contrast to P. ethanolidurans strains, the tested L. plantarum and L. brevis strains exhibited bile salt tolerance, albeit to different extent. All tested strains showed less resistance to intestinal conditions than gastric juice environment. Based on the survival under gastrointestinal conditions, 22 of the 39 strains were selected for further characterization. The eight strains having the highest cholesterol assimilation and surface hydrophobicity ratios could be taken as promising probiotic candidates for further in vivo studies, because of the strongest variations found among the tested strains with regard to these properties.
124 citations
TL;DR: Methods for probiotics encapsulation, alginate-based and protein-based materials for probiotic encapsulation and application of encapsulated probiotics in food industry were discussed.
Abstract: Summary
Owing to their considerable beneficial effects on human health, probiotics have been increasingly incorporated into food products. However, many findings have demonstrated that their survival and stability are very sensitive to processing and host gastrointestinal tract. To solve these problems, encapsulation techniques have been received considerable attention these days. So, in this review paper, methods for probiotics encapsulation, alginate-based and protein-based materials for probiotics encapsulation and application of encapsulated probiotics in food industry were discussed.
110 citations
Cites background from "Probiotic potential of lactic acid ..."
...Musikasang et al. (2009) investigated the survival rate of free and encapsulated Enterococcus durans KT3L20 in alginate beads under the conditions of simulated small intestine juice after sequential use of gastric intestine....
[...]
TL;DR: It is evidenced that a cocktail of the three alginate/CaCO3-encapsulated bacteriophages had a greater and more durable efficacy than a cocktails of the corresponding non-encapped phages in as therapy in broilers against Salmonella, one of the most common foodborne pathogen.
Abstract: Bacteriophages are promising therapeutic agents that can be applied to different stages of the commercial food chain. In this sense, bacteriophages can be orally administered to farm animals to protect them against intestinal pathogens. However, the low pH of the stomach, the activities of bile and intestinal tract enzymes limit the efficacy of the phages. This study demonstrates the utility of an alginate/CaCO3 encapsulation method suitable for bacteriophages with different morphologies and to yield encapsulation efficacies of ~100%. For the first time, a cocktail of three alginate/CaCO3-encapsulated bacteriophages was administered as oral therapy to commercial broilers infected with Salmonella under farm-like conditions. Encapsulation protects the bacteriophages against their destruction by the gastric juice. Phage release from capsules incubated in simulated intestinal fluid was also demonstrated, whereas encapsulation ensured sufficient intestinal retention of the phages. Moreover, the small size of the capsules (125–150 μm) enables their use in oral therapy and other applications in phage therapy. This study evidenced that a cocktail of the three alginate/CaCO3-encapsulated bacteriophages had a greater and more durable efficacy than a cocktail of the corresponding non-encapsulated phages in as therapy in broilers against Salmonella, one of the most common foodborne pathogen.
103 citations
References
More filters
TL;DR: In this paper, the authors used probiotic treatments to re-establish the natural condition which exists in the wild animal but which has been disrupted by modern trends in conditions used for rearing young animals, including human babies, and in modern approaches to nutrition and disease therapy.
Abstract: There is good evidence that the complex microbial flora present in the gastrointestinal tract of all warm-blooded animals is effective in providing resistance to disease. However, the composition of this protective flora can be altered by dietary and environmental influences, making the host animal susceptible to disease and/or reducing its efficiency of food utilization. What we are doing with the probiotic treatments is re-establishing the natural condition which exists in the wild animal but which has been disrupted by modern trends in conditions used for rearing young animals, including human babies, and in modern approaches to nutrition and disease therapy. These are all areas where the gut flora can be altered for the worse and where, by the administration of probiotics, the natural balance of the gut microflora can be restored and the animal returned to its normal nutrition, growth and health status.
4,055 citations
Journal Article•
TL;DR: These are all areas where the gut flora can be altered for the worse and where, by the administration of probiotics, the natural balance of the gut microflora can be restored and the animal returned to its normal nutrition, growth and health status.
Abstract: There is good evidence that the complex microbial flora present in the gastrointestinal tract of all warm-blooded animals is effective in providing resistance to disease. However, the composition of this protective flora can be altered by dietary and environmental influences, making the host animal susceptible to disease and/or reducing its efficiency of food utilization. What we are doing with the probiotic treatments is re-establishing the natural condition which exists in the wild animal but which has been disrupted by modern trends in conditions used for rearing young animals, including human babies, and in modern approaches to nutrition and disease therapy. These are all areas where the gut flora can be altered for the worse and where, by the administration of probiotics, the natural balance of the gut microflora can be restored and the animal returned to its normal nutrition, growth and health status.
3,391 citations
"Probiotic potential of lactic acid ..." refers background in this paper
...Probiotics are a live microbial feed supplements which positively affects the health of the host animal by improving its intestinal balance (Fuller 1989)....
[...]
...boulardii (Fuller 1989; Hyronimus et al. 2000)....
[...]
TL;DR: The antimicrobial actions of bile are described, the variations in bile tolerance between bacterial genera are assessed and the relationship between bile and virulence is examined.
Abstract: Commensal and pathogenic microorganisms must resist the deleterious actions of bile in order to survive in the human gastrointestinal tract. Herein we review the current knowledge on the mechanisms by which Gram-positive and Gram-negative bacteria contend with bile stress. We describe the antimicrobial actions of bile, assess the variations in bile tolerance between bacterial genera and examine the interplay between bile stress and other stresses. The molecular mechanisms underlying bile tolerance are investigated and the relationship between bile and virulence is examined. Finally, the potential benefits of bile research are briefly discussed.
1,467 citations
"Probiotic potential of lactic acid ..." refers background in this paper
...membrane lipids and cause dissociation of integral membrane proteins resulting in the leakage of cell contents and cell death (Begley et al. 2005)....
[...]
TL;DR: Viability of probiotic bacteria can be improved by appropriate selection of acid and bile resistant strains, use of oxygen impermeable containers, two-step fermentation, micro-encapsulation, stress adaptation, incorporation of micronutrients and by sonication of yogurt bacteria.
1,034 citations
"Probiotic potential of lactic acid ..." refers background in this paper
...In order to be effective the bacteria must therefore survive when exposed to the acid in the stomach and bile in the intestine (Shah 2000)....
[...]
TL;DR: This review evaluates the merits and limitations of the two common encapsulation techniques, namely extrusion and emulsion, to encapsulate the probiotics for their use in the fermented and other dairy products.
775 citations