Narrowing down the number of potential plant-based probiotic candidates by successive in vitro, technological and in vivo assays
äºBeneficial MicrobesSearch for other papers by M. Puntillo in
Current site
Google Scholar
Search for other papers by J. Spotti in
Current site
Google Scholar
Search for other papers by S. Salminen in
Current site
Google Scholar
Search for other papers by G. Vinderola in
Current site
Google Scholar
The interest on plant-based fermented food is in raise in Western countries. The aim of this study was to select interleukin (IL)-10 inducing strains for the development of potential probiotic plant-based fermented foods. Departing from a collection of 52 lactic acid bacteria (LAB) strains derived from plant material, in vitro co-culture with murine macrophages allowed us to narrow down the number of candidates to 21 strains able to induce IL-10 secretion. 14 of these strains were able to promote the production of tumour necrosis factor-α too. The capacity to induce IL-6 was used to further reduce the number of strains to 4, from which Lactiplantibacillus plantarum subsp. plantarum LpAv was selected to ferment oat and carrots. L. plantarum LpAv was able to ferment oat and carrots until reaching counts of ca. 108 and 109 cfu/ml. Fermented oat and carrots were orally administered to mice for 10 consecutive days and challenged with a single infective dose of Salmonella enterica serovar. Typhimurium. Counts of L. plantarum LpAv in fermented carrots were 9.23±0.05 cfu/ml and 9.27±0.01 cfu/ml, at day 1 and 10 of the feeding period. Fermented carrots were able to confer enhanced protection (80% of survival) against infection, when compared to control mice (less than 25% of survival). However, L. plantarum LpAv administered as pure culture was not able to confer protection against Salmonella infection. L. plantarum LpAv was selected among 52 plant-derived LAB and it was able to ferment oat and carrots, being only fermented carrots able to confer enhanced protection against Salmonella infection. A succession of in vitro to in vivo tests is proposed as a tool to narrow down the number of candidates when searching for potential novel probiotics from a collection of autochthonous strains.
Purchase
Buy instant access (PDF download and unlimited online access):
Institutional Login
Log in with Open Athens, Shibboleth, or your institutional credentials
Personal login
Log in with your brill.com account
-
Andrews, C., McLean, M.H. and Durum, S.K., 2018. Cytokine tuning of intestinal epithelial function. Frontiers in Immunology 9: 1270. https://doi.org/10.3389/fimmu.2018.01270
-
Ashraf, R., Vasiljevic, T., Day, S. L., Smith, S. C. and Donkor, O. N., 2014. Lactic acid bacteria and probiotic organisms induce different cytokine profile and regulatory T cells mechanisms. Journal of Functional Foods 6: 395-409. https://doi.org/10.1016/j.jff.2013.11.006
-
Azad, A.K., Sarker, M. and Wan, D., 2018. Immunomodulatory effects of probiotics on cytokine profiles. BioMed Research International 2018: 8063647. http://doi.org/10.1155/2018/8063647
-
Charan, J. and Kantharia, N., 2013. How to calculate sample size in animal studies? Journal of Pharmacology and Pharmacotherapeutics 4: 303-306. https://doi.org/10.4103/0976-500X.119726
-
Di Cagno, R., Coda, R., De Angelis, M. and Gobbetti, M., 2013. Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiology 33: 1-10. https://doi.org/10.1016/j.fm.2012.09.003
-
Foligne, B., Nutten, S., Grangette, C., Dennin, V., Goudercourt, D., Poiret, S., Dewulf, J., Brassart, D., Mercenier, A. and Pot, B., 2007. Correlation between in vitro and in vivo immunomodulatory properties of lactic acid bacteria. World Journal of Gastroenterology 13: 236-243. https://doi.org/10.3748/wjg.v13.i2.236
-
Franklin, C.L. and Ericsson, A.C., 2017. Microbiota and reproducibility of rodent models. Lab Animal 46: 114-122. https://doi.org/10.1038/laban.1222
-
Giorgetti, G., Brandimarte, G., Fabiocchi, F., Ricci, S., Flamini, P., Sandri, G., Trotta, M.C., Elisei, W., Penna, A., Lecca, P.G., Picchio, M. and Tursi, A., 2015. Interactions between innate immunity, microbiota, and probiotics. Journal of Immunology Research 2015: 501361. https://doi.org/10.1155/2015/501361
-
Gueimonde, M. and Salminen, S., 2006. New methods for selecting and evaluating probiotics. Digestive and Liver Disease 38 Suppl. 2, S242-S247. https://doi.org/10.1016/S1590-8658(07)60003-6
-
Gupta, M. and Bajaj, B.K., 2017. Development of fermented oat flour beverage as a potential probiotic vehicle. Food Bioscience 20: 104-109. https://doi.org/10.1016/j.fbio.2017.08.007
-
Han, K., Bose, S., Wang, J., Kim, B.-S., Kim, M.J., Kim, E.-J. and Kim, H., 2015. Contrasting effects of fresh and fermented kimchi consumption on gut microbiota composition and gene expression related to metabolic syndrome in obese Korean women. Molecular Nutrition and Food Research 59: 1004-1008. https://doi.org/10.1002/mnfr.201400780
-
Jiang, Y. and Yang, Z., 2018. A functional and genetic overview of exopolysaccharides produced by Lactobacillus plantarum. Journal of Functional Foods 47: 229-240. https://doi.org/10.1016/j.jff.2018.05.060
-
Jorjão, A.L., De Oliveira, F.E., Leão, M.V.P., Carvalho, C.A.T., Jorge, A.O.C. and De Oliveira, L.D., 2015. Live and heat-killed Lactobacillus rhamnosus ATCC 7469 may induce modulatory cytokines profiles on macrophages RAW 264.7. Scientific World Journal 2015: 716749. https://doi.org/10.1155/2015/716749
-
Marco, M.L., Sanders, M.E., Ganzle, M., Arrieta, M.C., Cotter, P.D., De Vuyst, L., Hill, C., Holzapfel, W., Lebeer, S., Merenstein, D., Reid, G., Wolfe, B.E. and Hutkins, R., 2021. The International Scientific Association for Probiotics and Prebiotics (ISSAP) consensus statement on fermented foods. Nature Reviews Gastroenterology and Hepatology 18: 196-208. https://doi.org/10.1038/s41575-020-00390-5
-
Marco, M.L, Heeney, D., Binda, S., Cifelli, C.J., Cotter, P.D., Foligné, B., Gänzle, M., Kort, R., Pasin, G., Pihlanto, A., Smid, E.J. and Hutkins, R., 2017. Health benefits of fermented foods:microbiota and beyond. Current Opinion in Biotechnology 44: 94-102. https://doi.org/10.1016/j.copbio.2016.11.010
-
Marco, M.L., Hill, C., Hutkins, R., Slavin, J., Tancredi, D.J., Merenstein, D., Sanders, M.E., 2020. Should there be a recommended daily intake of microbes? Journal of Nutrition 150: 3061-3067. doi: 10.1093/jn/nxaa323
'Should there be a recommended daily intake of microbes? ' () 150 Journal of Nutrition : 3061 -3067.
-
MÃ¥rtensson, O., Biörklund, M., Lambo, A.M., Dueñas-Chasco, M., Irastorza, A., Holst, O., Norin, E., Welling, G., Ãste, R. and Ãnning, G., 2005. Fermented, ropy, oat-based products reduce cholesterol levels and stimulate the bifidobacteria flora in humans. Nutrition Research 25: 429-442. https://doi.org/10.1016/j.nutres.2005.03.004
-
Montrose, D. and Floch, M., 2005. Probiotic used in human studies. Journal of Clinical Gastroenterology 39: 469-484. https://doi.org/10.1097/01.mcg.0000165649.32371.71
-
Morelli, L., 2007. In vitro assessment of probiotic bacteria: from survival to functionality. International Dairy Journal 17: 1278-1283. https://doi.org/10.1016/j.idairyj.2007.01.015
-
Nambiar, R.B., Sellamuthu, P.S., Perumal, A.B., Sadiku, E.R., Phiri, G. and Jayaramudu, J., 2018. Characterization of an exopolysaccharide produced by Lactobacillus plantarum HM47 isolated from human breast milk. Process Biochemistry 73: 15-22. https://doi.org/10.1016/j.procbio.2018.07.018
-
Narazaki, M. and Kishimoto, T., 2018. The two-faced cytokine IL-6 in host defense and diseases. International Journal of Molecular Sciences 19: 3528. https://doi.org/10.3390/ijms19113528
-
Nilsson, O.R., Kari, L. and Steele-Mortimer, O., 2019. Foodborne infection of mice with Salmonella Typhimurium. PLoS ONE 14: e0215190. https://doi.org/10.1371/journal.pone.0215190
-
Park, K.-Y. and Kim, B.K., 2019. Lactic acid bacteria in vegetable fermentations. In: Vinderola, G., Ouwehand, A., Salminen, S. and von Wright, A. (eds.), Lactic acid bacteria, 5th ed. CRC Press, Boca Raton, FL, USA, pp. 255-273.
'Lactic acid bacteria in vegetable fermentations ', () 255 -273.
-
Plaza-Diaz, J., Ruiz-Ojeda, F.J., Gil-Campos, M. and Gil, A., 2019. Mechanisms of action of probiotics. Advances in Nutrition 10: 49-66. https://doi.org/10.1093/advances/nmy063
-
Puntillo, M., Gaggiotti, M., Oteiza, J. M., Binetti, A., Massera, A. and Vinderola, G., 2020. Potential of lactic acid bacteria isolated from different forages as silage inoculants for improving fermentation quality and aerobic stability. Frontiers in Microbiology 11: 566716. https://doi.org/1.03389/fmicb.2020.586716
-
Rasika, D., Vidanarachchi, J., Rocha, R., Balthazar, C., Cruz, A., SantâAna, A.S. and Ranadheera, C., 2021. Plant-based milk substitutes as emerging probiotic carriers. Current Opinion in Food Science 38: 8-20. https://doi.org/10.1016/j.cofs.2020.10.025
-
Reid, G., Gadir, A.A. and Dhir, R., 2019. Probiotics: Reiterating what they are and what they are not. Frontiers in Microbiology 10: 424. https://doi.org/10.3389/fmicb.2019.00424
-
Rodrigues, V.C.D.C., Duque, A.L.R.F., Fino, L.D.C., Simabuco, F.M., Sartoratto, A., Cabral, L., Noronha, M.F., Sivieri, K. and Antunes, A.E.C., 2020. Modulation of the intestinal microbiota and the metabolites produced by the administration of ice cream and a dietary supplement containing the same probiotics. British Journal of Nutrition 124: 57-68 https://doi.org/10.1017/S0007114520000896
-
Russo, P., de Chiara, M.L.V., Capozzi, V., Arena, M.P., Amodio, M.L., Rascón, A., Dueñas, M.T., López, P. and Spano, G., 2016. Lactobacillus plantarum strains for multifunctional oat-based foods. LWT â Food Science and Technology 68: 288-294. https://doi.org/10.1016/j.lwt.2015.12.040
-
Schmidt, S., Lo, S. and Hollestein, L.M., 2018. Research techniques made simple: sample size estimation and power calculation. Journal of Investigative Dermatology 138: 1678-1682. https://doi.org/10.1016/j.jid.2018.06.165
-
Seleet, F.L., Assem, F.M., Abd El-Gawad, M.A.M., Dabiza, N.M. and Abd El-Salam, M.H., 2016. Development of a novel milk-based fermented product fortified with wheat germ. International Journal of Dairy Technology 69: 217-224. https://doi.org/10.1111/1471-0307.12241
-
Septembre-Malaterre, A., Remize, F. and Poucheret, P., 2018. Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation. Food Research International 104: 86-99. https://doi.org/10.1016/j.foodres.2017.09.031
-
Sisto, A. and Lavermicocca, P., 2012. Suitability of a probiotic Lactobacillus paracasei strain as a starter culture in olive fermentation and development of the innovative patented product âprobiotic table olivesâ. Frontiers in Microbiology 3: 174. https://doi.org/10.3389/fmicb.2012.00174
-
Sybesma, W., Kort, R. and Lee, Y.-K., 2015. Locally sourced probiotics, the next opportunity for developing countries? Trends in Biotechnology 33: 197-200. https://doi.org/10.1016/j.tibtech.2015.01.002
-
Tamang, J.P., Cotter, P.D., Endo, A., Han, N.S., Kort, R., Liu, S.Q., Mayo, B., Westerik, N. and Hutkins, R., 2020. Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety 19: 184-217. https://doi.org/10.1111/1541-4337.12520
-
Tanaka, T., Narazaki, M. and Kishimoto, T., 2016. Regulation of IL-6 in immunity and diseases. Advances in Experimental Medicine and Biology 941: 79-88. https://doi.org/10.1007/978-94-024-0921-5_4.
-
Tiwari, O.N., Sasmal, S., Kataria, A.K. and Devi, I., 2020. Application of microbial extracellular carbohydrate polymeric substances in food and allied industries. 3 Biotech 10: 221. https://doi.org/10.1007/s13205-020-02200-w
-
Vinderola, G., De los Reyes-Gavilán, C. and Reinheimer, J., 2009. Probiotics and prebiotics in fermented diary products. In: Ribeiro, C.P. and Passos, M.L. (eds.) Contemporary food engineering CRC Press, Boca Raton, FL, USA, pp. 601-634.
'Probiotics and prebiotics in fermented diary products ', () 601 -634.
-
Vinderola, G., Gueimonde, M., Gomez-Gallego, C., Delfederico, L. and Salminen, S., 2017. Correlation between in vitro and in vivo assays in selection of probiotics from traditional species of bacteria. Trends in Food Science and Technology 68: 83-90. https://doi.org/10.1016/j.tifs.2017.08.005
-
Von Wright, A. and Axelsson, L., 2019. Lactic acid bacteria. In: Vinderola, G., Ouwehand, A.C. Salminen, S. and von Wright, A. (eds.) Lactic acid bacteria. Microbiological and Functional aspects, 5th ed., CRC Press, Boca raton, FL, USA, pp. 1-17.
'Lactic acid bacteria ', () 1 -17.
-
Wang, J., Zhao, X., Tian, Z., He, C., Yang, Y. and Yang, Z., 2015. Isolation and characterization of exopolysaccharide-producing Lactobacillus plantarum SKT109 from Tibet kefir. Polish Journal of Food and Nutrition Sciences 65: 269-279. https://doi.org/10.1515/pjfns-2015-0023
-
Wells, J.M., Brummer, R.J., Derrien, M., MacDonald, T.T., Troost, F., Cani, P. D., Theodorou, V., Dekker, J., Méheust, A., De Vos, W. M., Mercenier, A., Nauta, A. and Garcia-Rodenas, C.L., 2017. Homeostasis of the gut barrier and potential biomarkers. American Journal of Physiology â Gastrointestinal and Liver Physiology 312: 171-193. https://doi.org/10.1152/ajpgi.00048.2015
-
Wuyts, S., Van Beeck, W., Allonsius, C.N., van den Broek, M.F. and Lebeer, S., 2020. Applications of plant-based fermented foods and their microbes. Current Opinion in Biotechnology 61: 45-52. https://doi.org/10.1016/j.copbio.2019.09.023
-
Yu, L.C., 2018. Microbiota dysbiosis and barrier dysfunction in inflammatory bowel disease and colorectal cancers: exploring a common ground hypothesis. Journal of Biomedical Science 25: 79. https://doi.org/10.1186/s12929-018-0483-8
-
ZacarÃas, M. F., Reinheimer, J., Forzani, L., Grangette, C. and Vinderola, G., 2014. Mortality and translocation assay to study the protective capacity of Bifidobacterium lactis INL1 against Salmonella Typhimurium infection in mice. Beneficial Microbes 5: 427-436. https://doi.org/10.3920/BM2013.0086
| å ¨é¨æé´ | è¿å»ä¸å¹´ | è¿å»30天 | |
|---|---|---|---|
| æè¦æµè§æ¬¡æ° | 246 | 99 | 10 |
| å ¨ææµè§æ¬¡æ° | 25 | 0 | 0 |
| PDFä¸è½½æ¬¡æ° | 7 | 0 | 0 |
Narrowing down the number of potential plant-based probiotic candidates by successive in vitro, technological and in vivo assays
äºBeneficial MicrobesSearch for other papers by M. Puntillo in
Current site
Google Scholar
PubMed
Search for other papers by J. Spotti in
Current site
Google Scholar
PubMed
Search for other papers by S. Salminen in
Current site
Google Scholar
PubMed
Search for other papers by G. Vinderola in
Current site
Google Scholar
PubMed
The interest on plant-based fermented food is in raise in Western countries. The aim of this study was to select interleukin (IL)-10 inducing strains for the development of potential probiotic plant-based fermented foods. Departing from a collection of 52 lactic acid bacteria (LAB) strains derived from plant material, in vitro co-culture with murine macrophages allowed us to narrow down the number of candidates to 21 strains able to induce IL-10 secretion. 14 of these strains were able to promote the production of tumour necrosis factor-α too. The capacity to induce IL-6 was used to further reduce the number of strains to 4, from which Lactiplantibacillus plantarum subsp. plantarum LpAv was selected to ferment oat and carrots. L. plantarum LpAv was able to ferment oat and carrots until reaching counts of ca. 108 and 109 cfu/ml. Fermented oat and carrots were orally administered to mice for 10 consecutive days and challenged with a single infective dose of Salmonella enterica serovar. Typhimurium. Counts of L. plantarum LpAv in fermented carrots were 9.23±0.05 cfu/ml and 9.27±0.01 cfu/ml, at day 1 and 10 of the feeding period. Fermented carrots were able to confer enhanced protection (80% of survival) against infection, when compared to control mice (less than 25% of survival). However, L. plantarum LpAv administered as pure culture was not able to confer protection against Salmonella infection. L. plantarum LpAv was selected among 52 plant-derived LAB and it was able to ferment oat and carrots, being only fermented carrots able to confer enhanced protection against Salmonella infection. A succession of in vitro to in vivo tests is proposed as a tool to narrow down the number of candidates when searching for potential novel probiotics from a collection of autochthonous strains.
| å ¨é¨æé´ | è¿å»ä¸å¹´ | è¿å»30天 | |
|---|---|---|---|
| æè¦æµè§æ¬¡æ° | 246 | 99 | 10 |
| å ¨ææµè§æ¬¡æ° | 25 | 0 | 0 |
| PDFä¸è½½æ¬¡æ° | 7 | 0 | 0 |
