In vitro assessment of biofunctional properties of Lactiplantibacillus plantarum strain Jb21-11 and the characterization of its exopolysaccharide.

Autor: Bachtarzi N; Laboratory of Biotechnology and Food Quality (BIOQUAL), Institute of Nutrition, Food and Agri-Food Technologies (INATAA), University of Mentouri Brother's Constantine 1 (UFMC1), Road of Ain El Bey, 25000, Constantine, Algeria. Bachtarzi.nadia@umc.edu.dz., Gomri MA; Laboratory of Biotechnology and Food Quality (BIOQUAL), Institute of Nutrition, Food and Agri-Food Technologies (INATAA), University of Mentouri Brother's Constantine 1 (UFMC1), Road of Ain El Bey, 25000, Constantine, Algeria., Meradji M; Laboratory of Biotechnology and Food Quality (BIOQUAL), Institute of Nutrition, Food and Agri-Food Technologies (INATAA), University of Mentouri Brother's Constantine 1 (UFMC1), Road of Ain El Bey, 25000, Constantine, Algeria., Gil-Cardoso K; Eurecat, Centre Tecnològic de Catalunya, Technological Unit of Nutrition and Health, Reus, Spain., Ortega N; Eurecat, Centre Tecnològic de Catalunya, Technological Unit of Nutrition and Health, Reus, Spain., Chomiciute G; Eurecat, Centre Tecnològic de Catalunya, Technological Unit of Nutrition and Health, Reus, Spain., Del Bas JM; Eurecat, Centre Tecnològic de Catalunya, Biotechnology Area, Reus, Spain., López Q; Creaciones Aromáticas Industriales SA, Cuatrecasas i Arimí, 2, 08192, Sant Quirze del Vallès, Barcelona, Spain., Martínez V; Creaciones Aromáticas Industriales SA, Cuatrecasas i Arimí, 2, 08192, Sant Quirze del Vallès, Barcelona, Spain., Kharroub K; Laboratory of Biotechnology and Food Quality (BIOQUAL), Institute of Nutrition, Food and Agri-Food Technologies (INATAA), University of Mentouri Brother's Constantine 1 (UFMC1), Road of Ain El Bey, 25000, Constantine, Algeria.
Jazyk: angličtina
Zdroj: International microbiology : the official journal of the Spanish Society for Microbiology [Int Microbiol] 2024 Feb; Vol. 27 (1), pp. 239-256. Date of Electronic Publication: 2023 Jun 07.
DOI: 10.1007/s10123-023-00387-5
Abstrakt: Abstact: The microbiota of traditional food provides a rich reservoir of biodiversity to find new strains with interesting features for novel functional food formulation. Therefore, this study aimed to investigate the biofunctional potential of the lactic acid bacteria (LAB) strain Jb21-11 isolated from Jben, a traditional Algerian fresh cheese. This isolate was selected out of a collection of 154 LAB based on its exopolysaccharide (EPS) phenotype and was preliminarily identified by polyphasic characterization as Lactiplantibacillus plantarum (previously known as Lactobacillus plantarum) and its biofunctional properties were then assessed in vitro. The tested strain demonstrated good resistance to gastric juice, acidity around pH 2, and 2% (v/v) bile salts, which are important characteristics for potential biofunctional LAB candidates. It also showed a good production of ropy EPS with 674 mg/L on MRS medium. However, this ability appears to compromise the adhesion of the strain to Caco-2 cells (less than 1%), which according to our results, seems not to be related to autoaggregation and hydrophobicity (44.88 ± 0.028% and 16.59 ± 0.012%). Furthermore, promising antimicrobial activity against three pathogenic bacteria (Escherichia coli, Staphylococcus aureus, and Salmonella) was detected probably due to antimicrobial metabolites excreted during fermentation process into the medium. Moreover, the strain L. plantarum Jb21-11 displayed a therapeutic functionality with both anti-inflammatory and immunomodulatory action using RAW 264.7 cells. The chemical features of the novel ropy Jb21-11-EPS were also investigated revealing the presence of three monosaccharides, namely, mannose, galactose, and glucose, with a molar ratio of 5.42:1.00:4.52 linked together by α- and β-glycosidic bonds, presenting a relatively high molecular weight of 1.08 × 10 5 Da of interest for a texturing potential. Therefore, the new producing EPS strain Jb21-11 is a promising candidate for use as an adjunct culture for improving the texture of functional food.
(© 2023. The Author(s), under exclusive licence to Springer Nature Switzerland AG.)
Databáze: MEDLINE
Externí odkaz: