Evaluation of safety aspects, in vitro probiotic potential and anti-inflammatory activity of Lactobacilli isolated from Meghalayan traditional fermented rice beverage

Abstract

Two indigenous lactobacilli, Limosilactobacillus fermentum MTCC 25515 and Lacticaseibacillus rhamnosus M9 isolated from Indian traditional fermented rice beverage were studied for safety criteria, probiotic attributes by in vitro tests and anti-inflammatory activity in cell line. They were negative for biogenic amines production, gelatinase, lecithinase and hemolytic activity, and displayed moderately low antibiotic resistance. They survived at low pH and 0.5% bile. They remain viable under simulated gastric and intestinal juice. Cell surface hydrophobicity and cell autoaggregation ability of Limosilactobacillus fermentum MTCC 25515 were comparatively higher than Lacticaseibacillus rhamnosus M9. Cell coaggregation and antimicrobial activity were relatively high in Lacticaseibacillus rhamnosus M9 than Limosilactobacillus fermentum MTCC 25515. They had no bile salt hydrolase activity. Limosilactobacillus fermentum MTCC 25515 produced comparatively higher short chain fatty acids than Lacticaseibacillus rhamnosus M9. Additionally, the lipopolysaccharide-stimulated excessive production of proinflammatory cytokines and nitric oxide in RAW 267.4 cells was considerably reduced by Limosilactobacillus fermentum MTCC 25515