Evaluation of lactobacillus paracasei LP11 and lactobacillus rhamnosus 64 potential as candidates for use as probiotics in functional foods

Desirable characteristics for probiotic microorganisms were evaluated in Lactobacillus rhamnosus 64 and Lactobacillus paracasei LP11. Both strains were tested for resistance to lysozyme and simulated gastrointestinal fluids, determination of cell wall hydrophobicity, evaluation of antibiotic susceptibility, antagonist activity against pathogens and the ability to use prebiotics. The safety determination was performed by an in vivo test, where the occurrence of bacterial translocation to liver was evaluated after daily oral administration of the strains for 10 days to mice. All results were promising, with the exception of resistance to simulated gastrointestinal fluids, that was unsatisfactory, with a decrease in viable cell concentrations of up to 5.08 log CFU/mL. The hydrophobicity profile of the strains ranged between 8.47 and 19.19%. Both showed satisfactiry resistance to lysozyme, with survival rates above 80%, strains were able to antagonize Escherichia coli V517, Salmonella enteritidis OMS-Ca, Staphylococcus aureus 76 and Listeria monocytogenes ATCC 15313, and displayed satisfactory use of lactulose, inulin and P95 raftilose as prebiotics. No bacterial translocation was observed after the administration of the strains to mice. The results obtained herein justify the use of L. rhamnosus 64 and L. paracasei LP11 in new investigations for the future application of these microorganisms as probiotics.Fil: de Matos, Fernando Eustáquio. Universidade de Sao Paulo; Brasil. Universidade Federal de Juiz de Fora; BrasilFil: Santos, Tizá Teles. Universidade Estadual de Santa Cruz; BrasilFil: Burns, Patricia Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Trindade, Carmen Sílvia Fávaro. Universidade de Sao Paulo; Brasi

Evaluation of the viability and the preservation of the functionality of microencapsulated Lactobacillus paracasei BGP1 and Lactobacillus rhamnosus 64 in lipid particles coated by polymer electrostatic interaction

This study aimed to evaluate the resistance, viability, and functionality of two strains of probiotics immobilizedin solid lipid microparticles covered by a complex of gelatin and gum Arabic. Microcapsules were evaluatedregarding their size, morphology, and resistance under stress conditions. Encapsulated microorganisms wereevaluated concerning during storage for 120 days. Additionally, the effect of encapsulation on the functionalityof the microorganisms was investigated using an in vivo assay. Microcapsules had sizes around 80 μm and extreme pH and temperature of 50 °C destabilized them. Encapsulation improved the stability of these microorganisms in the presence of salt and in gastrointestinal conditions. Encapsulated microorganisms maintainedtheir viability during storage and the dosage of S-IgA and cytokines (IL-2, IL-6, IL-10, and TNF-α) in miceindicated that encapsulated microorganisms maintained their functionality. Therefore, the microencapsulationtechnique may be promising for the improvement of the viability of probiotics under adverse conditions withoutcompromising their immunomodulating capacity.Fil: Matos-Jr, Fernando Eustáquio. Faculdade de Zootecnia E Engenharia de Alimentos; BrasilFil: Silva, Marluci Palazzolli. Faculdade de Zootecnia E Engenharia de Alimentos; BrasilFil: Kasemodel, Marcia Gabriela Consiglio. Faculdade de Zootecnia E Engenharia de Alimentos; BrasilFil: Santos, Tizá Teles. Universidade Estadual de Santa Cruz; BrasilFil: Burns, Patricia Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Favaro-Trindade, Carmen Sílvia. Faculdade de Zootecnia E Engenharia de Alimentos; Brasi

Gardnerella vaginalis and Neisseria gonorrhoeae Are Effectively Inhibited by Lactobacilli with Probiotic Properties Isolated from Brazilian Cupuaçu (Theobroma grandiflorum) Fruit

In recent years, certain Lactobacillus sp. have emerged in health care as an alternative therapy for various diseases. Based on this, this study is aimed at evaluating in vitro the potential probiotics of five lactobacilli strains isolated from pulp of cupuaçu fruit fermentation against Gardnerella vaginalis and Neisseria gonorrhoeae. Our lactobacilli strains were classified as safe for use in humans, and they were tolerant to heat and pH. Our strains were biofilm producers, while hydrophobicity and autoaggregation varied from 13% to 86% and 13% to 25%, respectively. The coaggregation of lactobacilli used in this study with G. vaginalis and N. gonorrhoeae ranged from 15% to 36% and 32% to 52%, respectively. Antimicrobial activity was present in all tested Lactobacillus strains against both pathogens, and the growth of pathogens in coculture was reduced by the presence of our lactobacilli. Also, all tested lactobacilli reduced the pH of the culture, even in incubation with pathogens after 24 hours. The cell-free culture supernatants (CFCS) of all five lactobacilli demonstrated activity against the two pathogens with a halo presence and CFCS characterization assay together with gas chromatography revealed that lactic acid was the most abundant organic acid in the samples (50% to 62%). Our results demonstrated that the organic acid production profile is strain-specific. This study revealed that cupuaçu is a promising source of microorganisms with probiotic properties against genital pathogens. We demonstrated by in vitro tests that our Lactobacillus strains have probiotic properties. However, the absence of in vivo tests is a limitation of our work due to the need to evaluate the interaction of our lactobacilli with pathogens in the vaginal mucosa. We believe that these findings may be useful in developing a product containing our lactobacilli and their supernatants in order to support with vaginal health