Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese
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Six lactic acid bacterial (LAB) strains were isolated from traditionally fermented Xinjiang cheese and evaluated for functional and probiotic properties and potentials as starter cultures. The isolated six LAB strains comprised Lactobacillus rhamnosus (one strain), Lactobacillus helveticus (one strain), and Enterococcus hirae (four strains). All of the six strains were tolerant to acidic and bile salt conditions. Among which, the L. rhamnosus R4 strain showed more desirable antimicrobial, auto-aggregation, and hydrophobic activity. In addition, the strain L. rhamnosus R4 exhibited the highest level of free radical scavenging activity (53.78% of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals and 45.79% of hydroxyl radicals). L. rhamnosus R4 also demonstrated cholesterol and triglyceride degradation by 50.97% and 28.92%, respectively. To further examine the health-promoting effects of these LAB strains on host lifespan, Caenorhabditis elegans was used as an in vivo model. Worms fed LAB as a food source had significant differences in lifespan compared to those fed Escherichia coli OP50 (as a negative control). Feeding of L. rhamnosus R4 extended the mean lifespan of C. elegans by up to 36.1% compared to that of the control. The results suggest that the strains isolated from Xinjiang fermented dairy products have high potential as starter cultures in the cheese industry.
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Probiotics improve lactose tolerance and digestion.
“In addition to modulating the immune system, the positive health effects of taking probiotics include: the improvement of lactose tolerance and digestion [199,205], the prevention and treatment of gastrointestinal infections [206], the prevention of colorectal cancer [203,207], reduction in blood cholesterol levels [208,209,210], and the improvement of mental health via the gut-brain axis [211].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [205]
The Introduction says beneficial microorganisms can increase tolerance to lactose-containing foods, supporting the lactose-tolerance part. It does not say that probiotics improve digestion generally; the References list a study on lactose digestion, but that does not establish the broader claim. (LLM, conf=0.83)
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References 48 · Cited by 116
Research works printed but not linked: 1
- Amenu, D., 2013. Antimicrobial activity of lactic acid bacteria isolated from "Ergo", Ethiopian traditional fermented milk. Curr. Res. Microbiol. Biotechnol., 1(6):278-284.
- Authors
- Azat, R., Liu, Y., Li, W., Kayir, A., Lin, D.-B., Zhou, W.-W., & Zheng, X.-D.
- Affiliations
- Zhejiang University (CN)
- Corresponding author
- Zhou, Wen-wen
- Venue
- Journal of Zhejiang University SCIENCE B
- Publisher
- Zhejiang University Press
- Published
- 2016-08
- Volume
- 17
- Issue
- 8
- Pages
- 597-609
- ISSN
- 1673-1581 (ISSN-L)
- 1862-1783
- PMC
- PMC4980438
- OpenAlex
- W2509647828
- Cited by
- 116
- References
- 48
- Citations by year
- 2026: 9 · 2025: 12 · 2024: 14 · 2023: 12 · 2022: 21 · 2021: 15 · 2020: 16 · 2019: 7 · 2018: 7 · 2017: 3
- FWCI
- 7.14
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Journal of Zhejiang University SCIENCE B (publishedVersion)
- Europe PMC (PubMed Central) (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Funders
- National Natural Science Foundation of China (20906060, 2012BAD33B08)
- Natural Science Foundation of Zhejiang Province
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Health Sciences › Nursing › Nutrition and Dietetics › Infant Nutrition and Health
- Life Sciences › Immunology and Microbiology › Microbiology › Reproductive tract infections research
- Keywords
- lactic acid bacteria, probiotics, fermented dairy products, Lactobacillus rhamnosus, Lactobacillus helveticus, Enterococcus hirae, bile salt tolerance, acid resistance, antimicrobial activity, self-aggregation, hydrophobicity, free radical scavenging, cholesterol degradation, triglyceride degradation, Caenorhabditis elegans, lifespan extension, starter cultures
- MeSH terms
- Animals, Antioxidants, Cheese, Fermentation, Lactobacillus, Enterococcus, Caenorhabditis elegans, Probiotics, Hydrophobic and Hydrophilic Interactions
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