First isolation and molecular detection of autochthonous potential probiotic lactobacilli isolates from Iranian traditional Poosti cheese and their antioxidative activity
Message:
Article Type:
Research/Original Article (دارای رتبه معتبر)
Abstract:
Introduction

Poosti cheese is an artisanal cheese produced mainly from ewe’s milk in southwest Iran. The objective of this study was to identify lactobacilli isolated from Poosti cheese and to investigate their potential probiotic and antioxidative properties. Materials and methods 101 Gram-positive bacilli with catalase-negative reaction were isolated from Poosti cheese. Twenty isolates were selected based on their highest acid and bile salt tolerability. Using genus-specific primers, 10 isolates out of these were identified as Lactobacillus, and they were subsequently identified at species level using 16S rRNA gene sequencing. In vitro tests were used to assess their probiotic properties or antioxidative activities.

Results

Six species were Lactobacillus plantarum, and the rest was Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus brevis, and Lactobacillus buchneri. The acid and bile tolerances were quantitatively close to the reference probiotic strain. L. plantarum S32E showed the highest survival under simulated gastric or intestinal conditions. Cholesterol reduction ability of L. plantarum S12E and L. acidophilus S37A was significantly higher than that of the reference strain. L. acidophilus S37A and L. plantarum S12E were more susceptible against common antibiotics. It was found that the highest antimicrobial activity was detected in the case of Listeria monocytogenes, and the extent of the activity was species- and strain-dependent. The best result of DPPH radical scavenging activity and hydroxyl radical scavenging activity was achieved by intact cells of L. paracasei S5D and by intracellular cell-free extracts of L. plantarum S8D, respectively. The results indicated that the superoxide dismutase activity of Lactobacillus could not be regarded as an appropriate predictor of antioxidative traits. The highest glutathione content belonged to L. acidophilus S37A and L. parcasei S5D. Discussion and

conclusion

Overall, some of Lactobacillus strains of Poosti cheese could be considered as potential probiotic candidates; it should, however, be confirmed by further in vivo evaluation.

Language:
English
Published:
Biological Journal of Microorganism, Volume:8 Issue: 32, 2020
Pages:
25 to 39
magiran.com/p2116765  
دانلود و مطالعه متن این مقاله با یکی از روشهای زیر امکان پذیر است:
اشتراک شخصی
با عضویت و پرداخت آنلاین حق اشتراک یک‌ساله به مبلغ 990,000ريال می‌توانید 70 عنوان مطلب دانلود کنید!
اشتراک سازمانی
به کتابخانه دانشگاه یا محل کار خود پیشنهاد کنید تا اشتراک سازمانی این پایگاه را برای دسترسی نامحدود همه کاربران به متن مطالب تهیه نمایند!
توجه!
  • حق عضویت دریافتی صرف حمایت از نشریات عضو و نگهداری، تکمیل و توسعه مگیران می‌شود.
  • پرداخت حق اشتراک و دانلود مقالات اجازه بازنشر آن در سایر رسانه‌های چاپی و دیجیتال را به کاربر نمی‌دهد.
دسترسی سراسری کاربران دانشگاه پیام نور!
اعضای هیئت علمی و دانشجویان دانشگاه پیام نور در سراسر کشور، در صورت ثبت نام با ایمیل دانشگاهی، تا پایان فروردین ماه 1403 به مقالات سایت دسترسی خواهند داشت!
In order to view content subscription is required

Personal subscription
Subscribe magiran.com for 50 € euros via PayPal and download 70 articles during a year.
Organization subscription
Please contact us to subscribe your university or library for unlimited access!