1.Effects of carbon and nitrogen sources on bacteriocin-inhibitory activity of postbiotic metabolites produced by Lactobacillus plantarum I-UL4
May Foong Ooi ; Nurzafirah Mazlan ; Hooi Ling Foo ; Teck Chwen Loh ; Rosfarizan Mohamad ; Raha Abdul Rahim ; Arbakariya Ariff
Malaysian Journal of Microbiology 2015;11(2):176-184
Aims: Postbiotic metabolites are metabolic compounds produced by probiotic lactic acid bacteria. These compounds
produced by Lactobacillus sp. have been shown to be effective substitutes for in-feed antibiotic in livestock due to their
broad inhibitory activity. Therefore, the aim of this study was to determine the effects of various carbon and nitrogen
sources on the bacteriocin-inhibitory activity of postbiotic metabolites produced by Lactobacillus plantarum I-UL4.
Methodology and results: The effects of various combinations of carbon and nitrogen sources on the bacteriocininhibitory
activity (expressed as modified bacteriocin activity, MAU/mL) of postbiotic metabolites produced by L.
plantarum I-UL4 were determined in basal media without micronutrients. The combination of glucose (20 g/L) and yeast
extract (22 g/L) gave the best bacteriocin-inhibitory activity as compared to other combinations. Maximum bacteriocininhibitory
activity of 1440 MAU/mL was achieved when 36.20 g/L of yeast extract was added as the sole nitrogen source
in modified de Man, Rogosa and Sharpe (MRS) medium. The glucose concentration was further optimised to enhance
the bacteriocin-inhibitory activity of the postbiotic metabolites. Lower bacteriocin-inhibitory activity was observed at 5, 10,
15 and 40 g/L in comparison to 20 g/L of glucose.
Conclusion, significance and impact of study: Maximum bacteriocin-inhibitory activity of postbiotic metabolites was
achieved at 1440 MAU/mL when 20 g/L of glucose and 36.20 g/L of yeast extract were added as the sole carbon and
nitrogen sources respectively in the modified MRS medium. Optimisation of other micronutrients present in MRS media
is necessary to further enhance the bacteriocin-inhibitory activity of postbiotic metabolites produced by L. plantarum IUL4.
Lactobacillus
2.Cytotoxic effect of proteinaceous postbiotic metabolites produced by Lactobacillus plantarum I-UL4 cultivated in different media composition on MCF-7 breast cancer cell
Huey Kheng Tan ; Hooi Ling Foo ; Teck Chwen Loh ; Noorjahan Banu Mohamed Alitheen ; Raha Abdul Rahim
Malaysian Journal of Microbiology 2015;11(2):207-214
Aims: Lactobacillus sp. has capability of producing an array of bioactive metabolites that exhibit probiotic effects.
Therefore, the objective of this study was to determine the cytotoxicity effect of proteinaceous postbiotic metabolites
(PPM) produced by Lactobacillus plantarum I-UL4 cultivated in different media composition on MCF-7 breast cancer cell.
Methodology and results: L. plantarum I-UL4 was cultivated in yeast extract and modified de Man, Rogosa and
Sharpe broth containing Tween 80 (CRMRS+T80) or without Tween-80 (CRMRS-T80). Human breast adenocarcinoma
cell (MCF-7) was employed as cancer cell in this study. Cytotoxicity and antiproliferative effects of PPM were determined
using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl Tetrazolium Bromide assay and Trypan Blue Dye Exclusion assay,
whereas Acridine Orange/Propidium Iodide staining was employed to determine the cytotoxicity mechanism. PPM
produced in CRMRS+T80 exerted cytotoxicity in a time and dose dependent manner that was selective towards MCF-7
cancer cell. Profound cytotoxicity with the lowest IC50 concentration of 10.83 µg was detected at 72 h of incubation,
whereas the most potent antiproliferative effect revealed by the lowest viable cell population was observed at 24 h of
incubation. PPM cultivated in CRMRS+T80 induced 80.87% of apoptotic MCF-7 cells at 48 h of incubation.
Conclusion, significance and impact of study: PPM of L. plantarum I-UL4 cultivated in different media composition
induced different levels of MCF-7 cancer cell death. The percentage of apoptotic MCF-7 cells treated with PPM
cultivated in CRMRS+T80 increased significantly (p < 0.05) from 24 to 48 h of incubation. The results obtained in this
study have revealed the potential of PPM produced by L. plantarum I-UL4 as human health supplement and as
anticancer preventive agent.
Keywords: Lactobacillus plantarum I-UL4; cytotoxic effect; proteinaceous postbiotic metabolites; media composition;
breast cancer
Lactobacillus
;
Probiotics
3.Probiotic characterization of lactic acid bacteria isolated from infants feces and its application for the expression of green fluorescent protein
Panjamaporn Yotpanya ; Marutpong Panya ; Chulapan Engchanil ; Namfon Suebwongsa ; Wises Namwat ; Hlainghlaing Thaw ; Viraphong Lulitanond
Malaysian Journal of Microbiology 2016;12(1):76-84
Aims: In this study, lactic acid bacteria (LAB) were isolated from 42 healthy infants and determined for probiotic
properties. Twelve LAB isolates with potential probiotic properties were selected and screened for their feasibility of
heterologous protein expression by selection of erythromycin sensitive isolates.
Methodology and results: One of eleven erythromycin-sensitive LAB isolates identified and designated as
Lactobacillus fermentum 47-7 was able to acquire and stable maintain the Escherichia coli-Lactobacillus shuttle vector,
pRCEID-LC13.9. Further electrotransformation of L. fermentum 47-7 with the recombinant pLC13.9:LDH-PRO1:GFPuv
containing green fluorescent protein (GFP) gene found that recombinant L. fermentum can express GFP.
Conclusion, significance and impact of study: The probiotic L. fermentum isolate can be used as host for expression
of heterologous proteins and could possibly be further developed as the alternate oral delivery system for various
biomolecules for biotechnological application.
Probiotic
;
Lactobacillus fermentum
4.Probiotic potentials of Mucuna beans flour fermented with Lactobacillus acidophilus
Ojokoh Anthony Okhonlaye ; Oyetayo Adedayo Michael
Malaysian Journal of Microbiology 2015;11(3):254-264
Aims: The specific aim of this study is to investigate the probiotic potentials of mucuna beans flour fermented with
Lactobacillus acidophilus.
Methodology and results: The L. acidophilus used was isolated from neonate faeces using the pour plate technique,
thereafter, it was screened for growth and survival in the mucuna beans flour. Liquid fermentation method was adopted
for fermentation of mucuna beans flour and at the end of 72 h fermentation at 37 °C, the L. acidophilus showed
appreciable growth (90 × 105 CFU/mL). After storage for 14 days at refrigeration (4 ± 2 °C) and room temperature (25 ±
2 °C), there was a considerable increase in the Lactobacillus found in the products stored at room temperature (183.67 ±
3.28 ×105 CFU/mL) compared to the one stored at refrigeration temperature (94 ± 2.33 × 105 CFU/mL). There was a
steady increase in the total titratable acidity and temperature with concomitant reduction in the pH of samples during the
fermentation period. The proximate analysis showed that there was an increase in the protein and moisture contents
with decrease in carbohydrates, fats, fiber and ash contents of the fermented samples compared to the unfermented
sample. Under varying pH range, L. acidophilus showed high growth and survival at pH 2 to 3. Supplementing the diet of
albino rats infected with E. coli and Shigella with fermented products reduces significantly (p ≤ 0.05) the numbers of
these pathogens and other enteric bacteria while the number of the Lactobacilli increased considerably. Furthermore,
the body weight of the rats fed the fermented product was significantly (p ≤ 0.05) higher than the control group. Also, the
haematological analysis showed that the rats infected with the pathogens and later fed the fermented mucuna beans
flour recovered fully since their values are well within the permissible limit and are not significantly (p ≤ 0.05) different
from the control group. In all, the rats fed the product fermented with L. acidophilus showed good recovery compared to
the control.
Conclusion, significance and impact of study: The results of this investigation suggest that mucuna beans flour
supports the growth and survival of L. acidophilus and exerts considerable probiotic effect on young mammals.
Therefore, mucuna may be used as an ideal probiotic food.
Lactobacillus acidophilus
;
Fermentation
5.Irradiation Time of Photodynamic Therapy to the Number of Lactobacillus acidophilus
Sri Kunarti ; Nunik Nuraini ; Farida Widhi Astuti ; Cecilia GJ Lunardi ; Lulytha Rahmanike Putri
Archives of Orofacial Sciences 2021;16(SUPP 1):33-36
ABSTRACT
Lactobacillus acidophilus (L. acidophilus) is one of the etiological agents for dental caries and dominant in
the deep carious lesion. L. acidophilus has also been identified in persistent root canal infection and also
related to the failure of endodontic treatment. Photodynamic therapy is a therapeutic process involving
the combination of a nontoxic photosensitizer and a light source. The excited photosensitizer reacts with
reactive oxygen species (ROS), which induce injury and death of the microorganism. This study aimed
to prove the effect of irradiation time of photodynamic therapy to the number of L. acidophilus. Forty-two Eppendorf tubes were treated with 0.5 ml L. acidophilus distributed into seven groups. Group 1 as
the control group received no treatment. Groups 2, 3, 4, 5, 6 and 7 were treated with a combination of
0.5 ml toluidine blue O (TBO) as a photosensitizer and 630 nm photoactivated (Fotosan®) exposure
time for 10, 20, 30, 40, 50 and 60 sec. Then, all were stored in an incubator of 37ºC for 48 h. Later,
the colony-forming unit (CFU) was counted for each group. There were significant differences in the
number of L. acidophilus in CFU of the various irradiation times. The longer the photodynamic therapy
irradiation was, the lesser the number of live L. acidophilus became. At 50 sec and 60 sec irradiation,
none of the L. acidophilus was found alive.
Photochemotherapy
;
Lactobacillus acidophilus
6.Microencapsulation of Lactobacillus plantarum 299v and its storage in kuini juice
Jian Ting Lai ; Ka Wai Lai ; Li Yu Zhu ; Kar Lin Nyam ; Liew Phing Pui
Malaysian Journal of Microbiology 2020;16(4):235-244
Aims:
Probiotics are living microorganism, when administrated in sufficient quantity can exert beneficial effect to the
host. This study focused on the microencapsulation by co-extrusion to increase the viability of Lactobacillus plantarum
299v (Lp299v) in gastrointestinal conditions, and its storage stability in kuini juice at refrigerated (4 °C) and ambient
temperature (25 °C).
Methodology and results:
Lp99v was encapsulated with 1.5% w/v sodium alginate and chitosan coating (0.1% w/v)
and yielded a microencapsulation efficiency of 97.71%. The Lp299v microbeads produced were spherical in shape and
exhibited a mean microbeads size of 618.75 ± 25.85 µm. Acid and bile tolerance of both free and encapsulated Lp299v
were tested in simulated gastric juice (SGJ) for 2 h and in simulated intestinal juice (SIJ) for 4 h, respectively. The
encapsulated Lp299v maintained above 108 CFU/mL after exposure to artificial gastrointestinal juice, whereas a
significant loss of viability was observed in the free cells. The storage stability of encapsulated Lp299v in kuini juice was
determined during 4 weeks of storage at 4 °C and 25 °C. Results showed that encapsulated Lp299v was capable to
remain viable (107 CFU/mL) for at least 4 weeks in a refrigerated condition. However, free Lp299v did not survived under
both refrigerated and ambient temperature as the storage period extended.
Conclusion, significance and impact of study
Lp299v entrapped in chitosan-coated alginate microbeads produced
by co-extrusion method is able to enhance the viability of Lp299v above the minimum recommended level in harsh
environment (gastrointestinal conditions and low pH of kuini juice).
Cell Encapsulation
;
Lactobacillus plantarum
7.Effect of thermal treatments on the storage stability of Lactobacillus acidophilus La-14 tamarind juice with or without beta-glucans
Li Yu Zhu ; Yu Hsuan How ; Hasanah Mohd Ghazali ; Lee Sin Chang ; Kar Lin Nyam ; Liew Phing Pui
Malaysian Journal of Microbiology 2021;17(4):424-434
Aims:
This study aimed to evaluate the effect of thermal treatment on the storage stability of Lactobacillus acidophilus
La-14 tamarind juice with or without beta-glucans.
Methodology and results:
Lactobacillus acidophilus incorporated with 6% (w/v) beta-glucans displayed the highest
viability (17.28 log10 CFU/mL) as compared to other beta-glucans concentrations (0-8% w/v). The L. acidophilus with or
without beta-glucans survived more than 80% after 5 h of sequential digestion. Tamarind juice was subjected to different
thermal treatments (76 °C for 30 sec or 90 °C for 60 sec) and incorporated with L. acidophilus with or without betaglucans. Lactobacillus acidophilus in tamarind juice without thermal treatment showed the highest viability (8.69 log10
CFU/mL), followed by thermal treatment at 76 °C for 30 sec (>7 log10 CFU/mL), and thermal treatment at 90 °C for 60
sec showed the lowest viability (>4 log10 CFU/mL), after 21 days at 4 °C. The pH, titratable acidity and viscosity of all L.
acidophilus-tamarind juices demonstrated no changes throughout 21 days at 4 °C. Furthermore, thermal-treated
tamarind juice (90 °C for 60 sec) incorporated with L. acidophilus displayed the least change in total soluble solids (1.99
°Brix), while thermal-treated tamarind juice (90 °C for 60 sec) with L. acidophilus and beta-glucans had the lowest color
change (∆E = 4.46), after 21 days of storage at 4 °C.
Conclusion, significance and impact of study
Thermal treatments (90 °C for 60 sec) had contributed to the stability
of L. acidophilus-tamarind juice with beta-glucans over 21 days of cold storage. This study shows thermal treated
tamarind juice with L. acidophilus and beta-glucans is a potential functional non-dairy beverage catered for lactose
intolerance individuals.
Lactobacillus acidophilus
;
Food Microbiology
8.Construction and application of mCherry red fluorescent protein fusion expression system in lactic acid bacteria.
Ying CHEN ; Peijuan WANG ; Wenjun ZHANG ; Qiuxu YANG ; Yao YANG
Chinese Journal of Biotechnology 2019;35(3):492-504
In order to enrich the library of domestic research about new red fluorescent marker in lactic acid bacteria (LAB), we described a new fusion expression system in Lactobacillus plantarum WCFS1 based on the pSIP vector. This system contained red fluorescent protein mCherry as a marker and bile salt hydrolase gene (bsh) as a reporter gene. Moreover, in this study, four different promoters (PsppA, PldhL, P32 and PslpA) were used to regulate the expression of the fusion protein mCherry-BSH, completing the inducible and constitutive expression in lactic acid bacteria. The recombinant protein mCherry-BSH presented activity of red fluorescence and bile salt hydrolase (BSH). The successful construction of the fusion expression system in LAB using a red fluorescent protein mCherry provides favorable conditions for the distribution, intestinal colonization and survival rate of lactic acid bacteria, so as to reveal the function mechanism of its probiotic characteristics; and the system also could lay the foundation for researches on protein expression, cellular localization and properties identification of active protein in lactic acid bacteria.
Lactobacillus plantarum
;
Luminescent Proteins
;
Probiotics
9.Probiotic characteristics of Lactobacilus plantarum HO-69 applied in oral cavity.
Ying YANG ; Wei CHEN ; Hao ZHANG ; Jian TANG
West China Journal of Stomatology 2008;26(5):482-489
OBJECTIVETo investigate the probiotic characteristics of Lactobacillus plantarum (L. plantarum) HO-69 in oral cavity.
METHODSThe adhesion ratios to teeth and dentine surface were determined by in vitro models. Hydrophobicity and surface charges were measured by MATH method. Inhibitory activity was measured by agar well diffusion method.
RESULTSThe adhesion ratios to hard tissue were quite low. The hydrophobicity and surface charges were high, and it exhibited inhibitory activity against some pathogens.
CONCLUSIONThe probability is low for L. plantarum HO-69 to initiate or accelerate dental caries. It shows broad-spectrum inhibitory activity and is potential probiotics applied in oral cavity.
Dental Caries ; Humans ; Lactobacillus plantarum ; Mouth ; Probiotics
10.Lowland and highland Varieties of Dioscorea esculenta tubers stimulate growth of Lactobacillus sp. over enterotoxigenic E. coli in vitro.
Allan John R. BARCENA ; Aurora S. NAKPIL ; Nina G. GLORIANI ; Paul Mark B. MEDINA
Acta Medica Philippina 2022;56(5):41-46
Objectives: Probiotic supplementation often only leads to transient improvement in the gut microbiome. Potential prebiotics, such as the oligosaccharide-rich varieties of Dioscorea esculenta tubers, can potentially bridge the gap between supplementation and persistent colonization. Thus, this study aimed to assess the ability of D. esculenta tubers to promote the growth of probiotic Lactobacillus sp. in vitro selectively.
Methods: The prebiotic activity of the selected varieties of Dioscorea esculenta tubers was evaluated via compe titive growth assay, wherein the ratios of probiotic Lactobacillus sp. over enterotoxigenic Escherichia coli (ETEC) or "prebiotic ratios" were compared following treatment.
Results: Negative control (0.9% NaCl solution) produced a ratio of 0.88, Lowland and Highland varieties produced ratios of 1.26 and 1.29, respectively, and positive control (inulin) produced 1.54. The two varieties had comparable ratios to one another (p > 0.05), and significantly higher ratios than the negative control (p < 0.05). Both varieties have significant prebiotic activity. Compared to inulin, the two varieties' prebiotic activity was 84% as effective.
Conclusion: Overall, the tubers promoted the growth of Lactobacillus sp. over ETEC. The crude tuber samples, given their availability and affordability, can be easily integrated into the local diet to contribute to the improvement of the general population's health.
Enterotoxigenic Escherichia coli ; Inulin ; Lactobacillus ; Prebiotics