Isolation and selection of potential probiotic lactic acid bacteria from Opuntia ficus-indica fruits that grow in Northwest Argentina

LWT

Volumn 84, Issue , 2017, Pages 231-240

  Verón, Hernán E ^a   Di Risio, H Daniel ^b   Isla, María Inés ^a,b   Torres, Sebastian ^a,b  

^a Instituto de Bioprospección y Fisiología Vegetal ^*  (Argentina)

^b UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

Author keywords

Cactus pear; Fructobacillus fructosus; Lactobacillus plantarum; Opuntia ficus indica; Probiotics

Indexed keywords

BACILLI; CELL MEMBRANES; FERMENTATION; FRUIT JUICES; FRUITS; LACTIC ACID; PLANTS (BOTANY);

ANTI-MICROBIAL ACTIVITY; CACTUS PEAR; CELL SURFACE PROPERTIES; FRUCTOBACILLUS FRUCTOSUS; GASTROINTESTINAL STRESS; LACTIC ACID FERMENTATION; LACTOBACILLUS PLANTARUM; OPUNTIA FICUS INDICA;

PROBIOTICS;

EID: 85020031538     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.05.058     Document Type: Article

References (50)

1. Abdel-Hameed, E., Nagaty, M., Salman, M., Bazaid, S., Phytochemicals, nutritionals and antioxidant properties of two prickly pear cactus cultivars (Opuntia ficus indica Mill.) growing in Taif, KSA. Food Chemistry 160 (2014), 31–38.
2. Abeijon Mukdsi, M.C., Haro, C., Gonzalez, S.N., Medina, R.B., Functional goat milk cheese with feruloyl esterase activity. Journal of Functional Foods 5 (2013), 801–809.
3. Allameh, S.K., Daud, H., Yusoff, F.M., Saad, C.R., Ideris, A., Isolation, identification and characterization of Leuconostoc mesenteroides as a new probiotic from intestine of snakehead fish (Channa striatus). African Journal of Biotechnology 11 (2012), 3810–3816.
4. Butera, D., Tesoriere, L., Di Gaudio, F., Bongiorno, A., Allegra, M., Pintaudi, A.M., et al. Antioxidant activities of sicilian prickly pear (Opuntia ficus indica) fruit extracts and reducing properties of its betalains: Betanin and indicaxanthin. Journal of Agricultural and Food Chemistry 50 (2002), 6895–6901.
5. Caggia, C., De Angelis, M., Pitino, I., Pino, A., Randazzo, C., Probiotic features of Lactobacillus strains isolated from Ragusano and Pecorino Siciliano cheeses. Food Microbiology 50 (2015), 109–117.
6. Cassano, A., Conidi, C., Timpone, R., D'Avella, M., Drioli, E., A membrane-based process for the clarification and the concentration of the cactus pear juice. Journal of Food Engineering 80 (2007), 914–921.
7. Charalampopoulos, D., Pandiella, S.S., Webb, C., Growth studies of potentially probiotic lactic acid bacteria in cereal-based substrates. Journal of Applied Microbiology 92 (2002), 851–859.
8. Chelo, I., Zé-Zé, L., Tenreiro, R., Genome diversity in the genera Fructobacillus, Leuconostoc and Weissella determined by physical and genetic mapping. Microbiology 156 (2010), 420–430.
9. Chuah, L., Shamila-Syuhada, A., Liong, M., Rosma, A., Thong, K., Rusul, G., Physiochemical, microbiological properties of tempoyak and molecular characterisation of lactic acid bacteria isolated from tempoyak. Food Microbiology 58 (2016), 95–104.
10. Corbo, M.R., Altieri, C., D'Amato, D., Campaniello, D., Del Nobile, M.A., Sinigaglia, M., Effect of temperature on shelf life and microbial population of lightly processed cactus pear fruit. Postharvest Biology and Technology 31 (2004), 93–104.
11. Coria Cayupán, Y.S., Ochoa, M.J., Nazareno, M., Health-promoting substances and antioxidant properties of Opuntia sp. fruits. Changes in bioactive-compound contents during ripening process. Food Chemistry 126 (2011), 514–519.
12. Das, P., Khowala, S., Biswas, S., In vitro probiotic characterization of Lactobacillus casei isolated from marine samples. LWT - Food Science and Technology 73 (2016), 383–390.
13. Di Cagno, R., Coda, R., De Angelis, M., Gobbetti, M., Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiology 33 (2013), 1–10.
14. Di Cagno, R., Filannino, P., Vincentini, O., Lanera, A., Cavoski, I., Gobbetti, M., Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree. Food Microbiology 59 (2016), 176–189.
15. Donaghy, J., Kelly, P., McKay, A., Detection of ferulic acid esterase production by Bacillus spp. and lactobacilli. Applied Microbiology and Biotechnology 50 (1998), 257–260.
16. Endo, A., Futagawa-Endo, Y., Dick, L.M.T., Isolation and characterization on fructophilic lactic acid bacteria from fructose-rich niches. Systematic and Applied Microbiology 32 (2009), 593–600.
17. Endo, A., Futagawa-Endo, Y., Sakamoto, M., Kitahara, M., Dicks, L.M.T., Lactobacillus florum sp. nov., a fructophilic species isolated from flowers. Journal of Systematic and Evolutionary Microbiology 60 (2010), 2478–2482.
18. Endo, A., Okada, S., Reclassification of the genus Leuconostoc and proposals of Fructobacillus fructosus gen. nov., comb. nov., Fructobacillus durionis comb. nov., Fructobacillus ficulneus comb. nov. and Fructobacillus pseudoficulneus comb. nov. International Journal System Evolutionary Microbiology 58 (2008), 2195–2205.
19. FAO/WHO, Probiotics in food: Health and nutritional properties and guidelines for evaluation. FAO food nutrition paper 85. 2006, World Health Organization and Food and Agriculture Organization of the United Nations, Rome.
20. Filannino, P., Azzi, l., Cavoski, I., Vincentini, O., Rizzello, C., Gobbetti, M., et al. Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation. International Journal of Food Microbiology 163 (2013), 184–192.
21. Godálová, Z., Kraková, L., Puškárová, A., Bučková, M., Kuchta, T., Piknová, L., et al. Bacterial consortia at different wine fermentation phases of two typical Central European grape varieties: Blaufränkisch (Frankovka modrá) and Grüner Veltliner (Veltlínske zelené). International Journal of Food Microbiology 217 (2016), 110–116.
22. Guglielmotti, D.M., Briggiler Marcó, M., Golowczyc, M., Reinheimer, J.A., Quiberoni, A., Probiotic potential of Lactobacillus delbrueckii strains and their phage resistant. International Dairy Journal 17 (2007), 916–925.
23. He, H., Chen, Y., Zhang, Y., Wei, C., Bacteria associated with gut lumen of Camponotus japonicuas Mmayr. Environmental Entomology China, Vol 40, 2011, Northweat A&F University, 1405–1409 (6).
24. Hurtado, A., Reguant, C., Bordons, A., Rozès, N., Lactic acid bacteria from fermented table olives. Food Microbiology 31 (2012), 1–8.
25. Jiménez-Aguilar, D.M., López-Martínez, J., Hernández-Brenes, C., Gutiérrez-Uribe, J., Welti-Chanes, J., Dietary fiber, phytochemical composition and antioxidant activity of Mexican commercial varieties of cactus pear. Journal of Food Composition and Analysis 41 (2015), 66–73.
26. Kelanne, N., Applicability of fructophilic lactic acid bacteria in food industry. Bachelor's thesis. Biotechnology and Food Technology., 2012, Turku University of Applied Sciences.
27. Khan, I., Kang, S., Probiotic potential of nutritionally improved Lactobacillus plantarum DGK-17 isolated from Kimchi - A traditional Korean fermented food. Food Control 60 (2016), 88–94.
28. Kos, B., Suskovic, J., Vukovic, S., Simpraga, M., Frece, J., Matosic, S., Adhesion and aggregation ability of probiotic strain Lactobacillus acidophilus M92. Journal of Applied Microbiology 94 (2003), 981–987.
29. Livrea, M.A., Tesoriere, L., Health benefits and bioactive components of the fruits from Opuntia ficus-indica [L.] Mill. Journal of the Professional Association Cactus Development 8 (2006), 73–90.
30. Montel, G., Pasteris, S., Ale, C., Otero, M.C., Bühler, M., Nader-Macías, M., Cultivable microbiota of Lithobates catesbeianus and advances in the selection of lactic acid bacteria as biological control agents in raniculture. Research in Veterinary Science 93 (2012), 1160–1167.
31. Moβhammer, M.R., Stintzing, F.C., Carle, R., Cactus pear fruits (Opuntia spp.): A review of processing technologies and current uses. Journal of the Professional Association Cactus Development 8 (2006), 1–25.
32. Nazareno, M., Padrón Pereira, C., New technologies developed for the use of cactus plant in food processing. Functional constituents and antioxidant properties. Revista Venezolana de Ciencia y Tecnología de Alimentos 2 (2011), 202–238.
33. Panda, S., Behera, S., Qaku, X., Sekar, S., Ndinteh, D., Nanjundaswamy, H., et al. Quality enhancement of prickly pears (Opuntia sp.) juice through probiotic fermentation using Lactobacillus fermentum - ATCC 9338. LWT - Food Science and Technology 75 (2017), 453–459.
34. Pereira, G., Soccol, V., Soccol, C., Current state of research on cocoa and coffee fermentations. Current Opinion in Food Science 7 (2016), 50–57.
35. Peres, C.M., Peres, C., Hernandez-Mendoza, A., Malcata, F., Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria - with an emphasis on table olives. Trends in Food Science and Technology 26 (2012), 31–42.
36. Pospiech, A., Neumann, B., A versatile quick-prep of genomic DNA from gram-positive bacteria. Trends in Genetics 11 (1995), 217–218.
37. Prückler, M., Lorenz, C., Endo, A., Kraler, M., Dürrschmid, K., Hendriks, K., et al. Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread. Food Microbiology 49 (2015), 211–219.
38. Rathore, S., Salmerón, I., Pandiella, S., Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures. Food Microbiology 30 (2012), 239–244.
39. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C., References antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 26 (1999), 1231–1237.
40. Russo, M., Fabersani, E., Abeijón-Mukdsi, M.C., Ross, R., Fontana, C., Benítez-Páez, A., et al. Lactobacillus fermentum CRL1446 ameliorates oxidative and metabolic parameters by increasing intestinal feruloyl esterase activity and modulating microbiota in caloric-restricted mice. Nutrients 8 (2016), 415–429.
41. Saenz, C., Processing technologies: An alternative for cactus pear (Opuntia spp.) fruits and cladodes. Journal of Arid Environments 46 (2000), 209–225.
42. Shukla, R., Iliev, I., Goyal, A., Leuconostoc mesenteroides NRRL B-1149 as probiotic and its dextran with anticancer properties. Journal of Bioscience and Biotechnology 3 (2014), 79–87.
43. Singleton, V.L., Orthofer, R., Lamuela-Raventos, R.M., Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin Ciocalteau reagent. Methods in Enzymology 299 (1999), 152–178.
44. Stintzing, F.C., Herbach, K.M., Moβhammer, M.R., Carle, R., Yi, W., Sellappan, S., et al. Color, betalain pattern, and antioxidant properties of cactus pear (Opuntia spp.) clones. Journal of Agricultural and Food Chemistry 53 (2005), 442–451.
45. Stintzing, F.C., Schieber, A., Carle, R., Evaluation of colour properties and chemical quality parameters of cactus juices. European Food Research and Technology 216 (2003), 303–311.
46. Tesoriere, L., Gentile, C., Angileri, F., Attanzio, A., Tutone, M., Allegra, M., et al. Trans-epithelial transport of the betalain pigments indicaxanthin and betanin across Caco-2 cell monolayers and influence of food matrix. European Journal of Nutrition 52 (2012), 1077–1087.
47. Todorov, S.D., LeBlanc, J.G., Bernadette, D., Franco, G.M., Evaluation of the probiotic potential and effect of encapsulation on survival for Lactobacillus plantarum ST16Pa isolated from papaya. World Journal of Microbiology and Biotechnology 28 (2012), 973–984.
48. Vera-Pingitore, E., Jimenez, M., Dallagnol, A., Belfiore, C., Fontana, C., Fontana, P., et al. Screening and characterization of potential probiotic and starter bacteria for plant fermentations. LWT - Food Science and Technology 71 (2016), 288–294.
49. Vinderola, G., Capellini, B., Villarreal, F., Suarez, V., Quiberoni, A., Reinheimer, J., Usefulness of a set of simple in vitro tests for the screening and identification of probiotic candidate strains for dairy use. LWT - Food Science and Technology 41 (2008), 1678–1688.
50. Vitali, B., Minervini, G., Rizzello, C., Spisni, E., Maccaferri, S., Brigidi, P., et al. Novel probiotic candidates for humans isolated from raw fruits and vegetables. Food Microbiology 31 (2012), 116–125.