In vitro probiotic properties and DNA protection activity of yeast and lactic acid bacteria isolated from a honey-based kefir beverage

Foods

Volumn 8, Issue 10, 2019, Pages

  De Oliveira Coelho, Bruna ^a   Fiorda Mello, Fernanda ^a   De Melo Pereira, Gilberto V ^a   Thomaz Soccol, Vanete ^a   Rakshit, Sudip K ^b   De Carvalho, Júlio Cesar ^a   Soccol, Carlos Ricardo ^a  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

^b LAKEHEAD UNIVERSITY   (Canada)

Author keywords

Comet assay; DNA protection; Functional beverage; Kefir fermentation; Non dairy products; Saccharomyes cerevisiae

Indexed keywords

EID: 85074091254     PISSN: None     EISSN: 23048158     Source Type: Journal    
DOI: 10.3390/foods8100485     Document Type: Article

References (35)

1. Guarner, F.; Schaafsma, G. Probiotics. Int. J. Food Microbiol. 1998, 39, 237-238. [CrossRef]
2. Buntin, N.; Suphitchaya, C.; Tipparat, H. Screening of lactic acid bacteria from gastrointestinal tracts of marine fish for their potential use as probiotics. Songklanakarin J. Sci. Technol. 2008, 30, 141-148.
3. Castro-Rodríguez, D.; Hernández-Sánchez, H.; Yáñez, F.I. Probiotic properties of Leuconostoc mesenteroides isolated from aguamiel of Agave salmiana. Probiotics Antimicrob. 2015, 7, 107-117. [CrossRef]
4. Shori, B.A. The potential applications of probiotics on dairy and non-dairy foods focusing on viability during storage. Biocatal. Agric. Biotechnol. 2015, 4, 423-431. [CrossRef]
5. Liu, S.Q. Lactic Acid Bacteria: Leuconostoc spp.; Elsevier Inc.: Philadelphia, PA, USA; National University of Singapore: Singapore, 2016; pp. 1-6.
6. Puerari, C.; Magalhães, T.K.; Schwan, F.R. New cocoa pulp-based kefir beverages: Microbiological, chemical composition and sensory analysis. Food Res. Int. 2012, 48, 634-640. [CrossRef]
7. Diosma, G.; Romanin, E.D.; Rey-Burusco, F.M.; Londero, A.; Garrote, L.G. Yeasts from kefir grains: Isolation, identification, and probiotic characterization. World J. Microbiol. Biotechnol. 2014, 30, 43-53. [CrossRef]
8. Zanirati, F.D.; Abatemarco, M.; Sandes, C.H.S.; Nicoli, R.J.; Nunes, C.A.; Neumann, E. Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures. Anaerobe 2015, 32, 70-76. [CrossRef]
9. FAO/WHO. FAO/WHO Joint Working Group Report on Drafting Guidelines for the Evaluation of Probiotics in Food (30 April 2002 and 1 May 2002); Scientific Research Publishing: London, ON, Canada, 2002.
10. De Melo Pereira, G.V.; de Oliveira Coelho, B.; Magalhães, A.I., Jr.; Thomaz-Soccol, V.; Soccol, C.R. How to select a probiotic? A review and update of methods and criteria. Biotechnol. Adv. 2018, 36, 2060-2076. [CrossRef]
11. Mantzourani, I.; Kazakos, S.; Terpou, A.; Alexopoulos, A.; Bezirtzoglou, E.; Bekatorou, A.; Plessas, S. Potential of the probiotic Lactobacillus plantarum ATCC 14917 strain to produce functional fermented pomegranate juice. Foods 2018, 8, 4. [CrossRef]
12. Gao, Y.; Hamid, N.; Gutierrez-Maddox, N.; Kantono, K.; Kitundu, E. Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate. Foods 2019, 8, 214. [CrossRef]
13. Fiorda, F.A.; Pereira, G.V.M.; Thomaz-Soccol, V.; Medeiros, A.P.; Rakshit, S.K.; Soccol, C.R. Development of kefir-based probiotic beverages with DNA protection and antioxidant activities using soybean hydrolyzed extract, colostrum and honey. LWT-Food Sci. Technol. 2016, 86, 690-697. [CrossRef]
14. Barszczewski, W.; Robak, M. Differentiation of contaminating yeasts in brewery by PCR-based techniques. Food Microbiol. 2004, 21, 227-231. [CrossRef]
15. Pieniz, S.; Andreazza, R.; Anghinoni, T.; Camargo, F.; Brandelli, A. Probiotic potential, antimicrobial and antioxidant activities of Enterococcus durans strain LAB18s. Food Control 2014, 37, 251-256. [CrossRef]
16. Perelmuter, K.; Fraga, M.; Zunino, P. In vitro activity of potential probiotic Lactobacillus murinus isolated from the dog. J. Appl. Microbiol. 2008, 104, 1718-1725. [CrossRef] [PubMed]
17. Chelliah, R.; Ramakrishnan, R.S.; Prabhu, R.P.; Antony, U. Evaluation of antimicrobial activity and probiotic properties of wild-strain Pichia kudriavzevii isolated from frozen idli batter. Yeast 2016, 33, 385-401. [CrossRef]
18. Ogunremi, R.O.; Sanni, I.A.; Agrawal, R. Probiotic potentials of yeasts isolated from some cereal-based Nigerian traditional fermented food products. J. Appl. Microbiol. 2015, 119, 797-808. [CrossRef]
19. Brand, W.W.; Cuvelier, E.M.; Berse, C. Use of a free radical method to evaluate antioxidant activity. Food Sci. Technol. 1995, 28, 25-30. [CrossRef]
20. Singh, P.N.; McCoy, T.M.; Tice, R.R.; Schneider, L.E. A simple technique for quantitation of low levels of DNA damage in individual cells. Exp. Cell Res. 1988, 175, 184-191. [CrossRef]
21. Collins, R.A. The comet assay for DNA damage and repair. Mol. Biotechnol. 2004, 26, 249-261. [CrossRef]
22. Foulquié-Moreno, M.R.; Callewaert, R.; Devreese, B.; Van Beeumen, J.; De Vuyst, L. Isolation and biochemical characterization of enterocins produced by enterococci from different sources. J. Appl. Microbiol. 2003, 94, 214-229. [CrossRef]
23. Usman, H.A. Viability of Lactobacillus gasseri and its cholesterol-binding and antimutagenic activities during subsequent refrigerated storage in non-fermented milk. J. Dairy Sci. 1999, 82, 2536-2542. [CrossRef]
24. Likotrafiti, E.; Tuohy, K.M.; Gibson, G.R.; Rastall, R.A. Development of antimicrobial synbiotics using potentially-probiotic faecal isolates of Lactobacillus fermentum and Bifidobacterium longum. Anaerobe 2013, 20, 5-13. [CrossRef] [PubMed]
25. Lian, W.C.; Hsiao, H.C.; Chou, C.C. Viability of microencapsulated bifidobacteria in simulated gastric juice and bile solution. Int. J. Food Microbiol. 2003, 86, 293-301. [CrossRef]
26. Saulnier, A.M.D.; Spinler, K.J.; Gibson, R.R.G.; Versalovic, J. Mechanisms of probiosis and prebiosis: Considerations for enhanced functional foods. Curr. Opin. Biotech. 2009, 20, 135-141. [CrossRef]
27. Valdéz, J.C.; Peral, M.C.; Rachid, M.; Santana, M.; Perdigón, G. Interference of Lactobacillus plantarum with Pseudomonas aeruginosa in vitro and in infected burns: The potential use of probiotics in wound treatment. Clin. Microbiol. Infect. 2005, 11, 472-479. [CrossRef]
28. Tsai, C.C.; Lin, P.P.P.; Hsieh, Y.M. Three Lactobacillus strains from healthy infant stool inhibit enterotoxigenic Escherichia coli grown in vitro. Anaerobe 2008, 14, 61-67. [CrossRef]
29. Ramos, A.N.; Sesto Cabral, M.E.; Noseda, D.; Bosch, A.; Yantorno, O.M. Antipathogenic properties of Lactobacillus plantarum on Pseudomonas aeruginosa: The potential use of its supernatants in the treatment of infected chronic wounds. Wound Repair Regen. 2012, 20, 552-562. [CrossRef]
30. Yamazakia, M.; Ohtsua, H.; Yakabea, Y.; Kishimab, M.; Abea, H. In vitro screening of Lactobacilli isolated from chicken excreta to control Salmonella enteritidis and Typhimurium. Brit. Poult. Sci. 2012, 53, 183-189. [CrossRef]
31. Ramirez-Chavarin, M.L.; Wacher, C.; Eslava-Campos, C.A.; Perez-Chabela, M.L. Probiotic potential of thermotolerant lactic acid bacteria strains isolated from cooked meat products. Int. Food Res. 2013, 20, 991-1000.
32. Keller, M.K.; Hasslöf, P.; Stecksén-Blicks, C.; Twetman, S. Co-aggregation and growth inhibition of probiotic lactobacilli and clinical isolates of mutans streptococci: An in vitro study. Acta Odontol. Scand. 2011, 69, 263-268. [CrossRef]
33. Zhang, W.; Liu, M.; Dai, X. Biological characteristics and probiotic effect of Leuconostoc lactis strain isolated from the intestine of black porgy fish. Braz. J. Microbiol. 2013, 44, 685-691. [CrossRef] [PubMed]
34. Maragkoudakis, P.A.; Zoumpopoulou, G.; Miaris, C.; Kalantzopoulos, G.; Pot, B.; Tsakalidou, E. Probiotic potential of Lactobacillus strains isolated from dairy products. Int. Dairy J. 2006, 3, 189-199. [CrossRef]
35. Adimpong, D.B.; Nielsen, D.S.; Sørensen, K.I.; Derkx, P.M.; Jespersen, L. Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products. BMC Microbiol. 2012, 12, 1-12. [CrossRef] [PubMed]