In vitro and in vivo evidences for innate immune stimulators lactic acid bacterial starters isolated from fermented camel dairy products.
In vitro and in vivo evidences for innate immune stimulators lactic acid bacterial starters isolated from fermented camel dairy products.
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DOI：
10.1038/s41598-018-31006-3
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发表时间：
2018-08-22
影响因子：
4.6
通讯作者：
Alhebshi A
中科院分区：
文献类型：
--
作者：
Elbanna K;El Hadad S;Assaeedi A;Aldahlawi A;Khider M;Alhebshi A
益生菌是具有特殊特性的益生菌，这些特性对于免疫系统的发育至关重要，并且可以保护粘膜表面免受病原体的侵害。在这项研究中，共40个乳酸菌（LAB）从不同的原料和发酵骆驼奶样品收集从沙特阿拉伯（麦加地区）和埃及（法尤姆），并测试益生菌特性。其中，Pro 4和Pro 7菌株表现出优异的益生潜力，包括胆盐（0.2-0.6%）、苯酚耐受性（0.2-0.4%）和盐耐受性（0.0-10%）。此外，这两种菌株对广泛的食源性病原体和皮肤癣菌具有抗菌活性，对金黄色葡萄球菌、须癣毛癣菌、大肠杆菌、单核细胞增生李斯特菌、白色念珠菌和伤寒沙门氏菌的平均抑菌圈分别为37.5、35.5、34.5、27.5、25和23.5 mm。体内实验表明，这些菌株通过增加小鼠肠道TLR 2和IFNγ mRNA的表达，以及增加小鼠血清中多克隆IgG、IgM和伊加的合成，显著增强了小鼠的黏膜免疫应答。因此，由于这些独特的益生菌特性，这两种选择的菌株可以潜在地用作发酵乳制品以及功能性食品和保健品的益生菌发酵剂。
Probiotics are commensals with special characteristics that are essential for the development of the immune system, and may protect mucosal surfaces against pathogens. In this study, a total of 40 lactic acid bacteria (LAB) were isolated from different raw and fermented camel’s milk samples collected from Saudi Arabia (Makkah area) and Egypt (Fayoum), and tested for the probiotic properties. Among them, Pro 4 and Pro 7 isolates exhibited excellent probiotic potential including bile salt (0.2–0.6%), phenol tolerance (0.2–0.4%) and salt tolerance (0.0–10%). Furthermore, both strains exhibited antimicrobial activity against wide range of food-borne pathogens and Dermatophytes with average zone inhibition of 37.5, 35.5, 34.5, 27.5, 25 and 23.5 mm for Staphylococcus aureus, Trichophyton mentagrophytes, Escherichia coli, Listeria monocytogens, Candida albicans and Salmonella typhi, respectively. Furthermore, the in vivo study indicated that these strains significantly improved the mucosal immune responses through an increase in expression of TLR2 and IFNγ mRNA in mice intestine as well as increased the synthesis of polyclonal IgG, IgM and IgA in mice blood sera. Accordingly, due to these unique probiotic properties, both selected strains could be potentially used as probiotic starter cultures for fermented dairy foods as well as functional food and health products.
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影响因子：
4
作者：
Galdeano, CM;Perdigón, G
通讯作者：
Perdigón, G
影响因子：
2.9
作者：
Amadou, Issoufou;Le, Guo-Wei;Shi, Yong-Hui
通讯作者：
Shi, Yong-Hui
影响因子：
8.1
作者：
Bergamini, CV;Hynes, ER;Zalazar, CA
通讯作者：
Zalazar, CA
影响因子：
2.2
作者：
Abdul-Careem, M. F.;Hunter, B. D.;Sharif, S.
通讯作者：
Sharif, S.
影响因子：
4.4
作者：
BILLE, J;CATIMEL, B;ROCOURT, J
通讯作者：
ROCOURT, J