Probiotic screening and safety evaluation of lactobacillus strains from plants, artisanal goat cheese, human stools, and breast milk

Martin Gotteland*, Maria Jose Cires, Claudia Carvallo, Natalia Vega, Maria Antonieta Ramirez, Pamela Morales, Patricia Rivas, Fernanda Astudillo, Paola Navarrete, Céline Dubos, Alvaro Figueroa, Miriam Troncoso, Carolina Ulloa, Maria Luisa Mizgier, Catalina Carrasco-Pozo, Hernan Speisky, Oscar Brunser, Guillermo Figueroa

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

30 Scopus citations

Abstract

The aim of this study was to select autochthonous strains of Lactobacillus from stools of healthy infants and adults, human milk, artisanal goat cheese, and fruits and vegetables according to their probiotic properties and safety. From 421 strains of Lactobacillus isolated, 102 (24.2%) were shown to be tolerant to gastric pH and bile salts; they were used to determine their anti-Helicobacter pylori (agar diffusion assay), antioxidant (oxygen radical absorption capacity), and anti-inflammatory (inhibition of interleukin-8 release by tumor necrosis factor-α-stimulated HT-29 cells) activities as well as their ability to adhere to intestinal (Caco-2) and gastric (AGS) epithelial cells. Results obtained were compared with three commercial probiotic Lactobacillus rhamnosus GG, L. plantarum 299v, and L. johnsonii NCC533. The five strains most efficient according to these activities were subsequently identified by sequencing their 16S rRNA gene, their susceptibility to antibiotics was determined, and their safety evaluated in mice. One strain of L. plantarum was discarded due to the higher prevalence of liver bacterial translocation observed in the animals fed this strain. In conclusion, four autochthonous strains of L. rhamnosus were finally selected with probiotic properties and safety allowing their eventual use in human studies. These results contribute to increase the diversity of probiotic strains available for the development of nutraceuticals and functional foods.

Original languageEnglish
Pages (from-to)487-495
Number of pages9
JournalJournal of Medicinal Food
Volume17
Issue number4
DOIs
StatePublished - 1 Apr 2014
Externally publishedYes

Keywords

  • anti-inflammatory activity
  • antimicrobial activity
  • antioxidant capacity
  • Lactobacillus
  • probiotics

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