Probiotic potential of Lactobacillus strains isolated from dairy products
Abstract
Twenty-nine Lactobacillus strains of dairy origin were examined in vitro for their probiotic potential. Only a few strains were able to survive at pH 1 or in the presence of pepsin, while all were unaffected by pH 3, pancreatin and bile salts. Strains exhibited variable bile salt hydrolase activity. None was haemolytic. The majority of strains were resistant to vancomycin and teicoplanin, but sensitive to chloramphenicol and tetracycline. A few strains were able to adhere to Caco-2 cells. Although no bacteriocin activity was detected in vitro, strains L. casei Shirota ACA-DC 6002, L. plantarum ACA-DC 146 and L. paracasei subsp. tolerans ACA-DC 4037 were able to inhibit the adhesion of Escherichia coli and Salmonella typhimurium to Caco-2 cells. They also induced the secretion of pro- and anti-inflammatory cytokines by human peripheral blood mononuclear cells. These three strains were therefore found, in vitro, to possess desirable probiotic properties.
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Various members of the Lactobacillaceae family, which are common NSLAB of cheeses, have performed favourably in terms of probiotic potential.
“Various members of the Lactobacillaceae family, which are common NSLAB of cheeses, have performed favourably in terms of probiotic potential, some of which were originally isolated from cheese and other dairy sources (Maragkoudakis, Zoumpopoulou, Miaris, Kalantzopoulos, Pot, & Tsakalidou, 2006;Fijan, 2014).”
From Protection of candidate probiotic lactobacilli by Cheddar cheese matrix during simulated gastrointestinal digestion (2022) · cites this paper as Maragkoudakis et al., 2006
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“The averg pH of the stomach is 3.0-2.0; during digestion 181 a pH gradient (4.0-1.8) is generated and the food has to travel through the digestive tract for a 182 M AN US CR IP T AC CE PT ED ACCEPTED MANUSCRIPT 9 period of 2 h to 3 h (Maragkoudakis et al., 2006).”
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- Authors
- Maragkoudakis, P. A., Zoumpopoulou, G., Miaris, C., Kalantzopoulos, G., Pot, B., & Tsakalidou, E.
- Affiliations
- Agricultural University of Athens (GR)
- Institut Pasteur de Lille (FR)
- Corresponding author
- Tsakalidou, Effie
- Venue
- International Dairy Journal
- Publisher
- Elsevier BV
- Published
- 2006-03
- Volume
- 16
- Issue
- 3
- Pages
- 189-199
- ISSN
- 0958-6946 (ISSN-L)
- OpenAlex
- W1991131095
- Cited by
- 618
- References
- 49
- Citations by year
- 2026: 21 · 2025: 30 · 2024: 40 · 2023: 46 · 2022: 47 · 2021: 45 · 2020: 54 · 2019: 34 · 2018: 39 · 2017: 36 · 2016: 30 · 2015: 27 · 2014: 36 · 2013: 36 · 2012: 29
- FWCI
- 6.70
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Dairy Journal (publishedVersion)
- Funders
- European Commission
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Immunology and Microbiology › Microbiology › Reproductive tract infections research
- Health Sciences › Nursing › Nutrition and Dietetics › Infant Nutrition and Health
- Keywords
- probiotic potential, Lactobacillus, dairy products, bile salt hydrolase, acid and bile tolerance, Caco-2 cell adhesion, bacteriocin activity, Lactobacillus casei Shirota, Lactobacillus plantarum, Escherichia coli inhibition, cytokine production, anti-inflammatory activity, antimicrobial susceptibility
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