Evaluation of the Probiotic Properties of Lacticaseibacillus casei 431 ® Isolated from Food for Special Medical Purposes § .

Autor:	Leboš Pavunc A; University of Zagreb, Faculty of Food Technology and Biotechnology, Laboratory for Antibiotic, Enzyme, Probiotic and Starter Culture Technologies, Pierottijeva 6, 10000 Zagreb, Croatia., Penava L; Belupo, Pharmaceuticals & Cosmetics Inc., Nutraceuticals, Business Development and Registration, I. Savica 36, 10000 Zagreb, Croatia., Čuljak N; University of Zagreb, Faculty of Food Technology and Biotechnology, Laboratory for Antibiotic, Enzyme, Probiotic and Starter Culture Technologies, Pierottijeva 6, 10000 Zagreb, Croatia., Banić M; University of Zagreb, Faculty of Food Technology and Biotechnology, Laboratory for Antibiotic, Enzyme, Probiotic and Starter Culture Technologies, Pierottijeva 6, 10000 Zagreb, Croatia., Novak J; University of Zagreb, Faculty of Food Technology and Biotechnology, Laboratory for Antibiotic, Enzyme, Probiotic and Starter Culture Technologies, Pierottijeva 6, 10000 Zagreb, Croatia., Butorac K; University of Zagreb, Faculty of Food Technology and Biotechnology, Laboratory for Antibiotic, Enzyme, Probiotic and Starter Culture Technologies, Pierottijeva 6, 10000 Zagreb, Croatia., Ceilinger M; Belupo, Pharmaceuticals & Cosmetics Inc., Nutraceuticals, Business Development and Registration, Danica 5, 48000 Koprivnica, Croatia., Miličević J; Belupo, Pharmaceuticals & Cosmetics Inc., Nutraceuticals, Business Development and Registration, Danica 5, 48000 Koprivnica, Croatia., Čukelj D; Belupo, Pharmaceuticals & Cosmetics Inc., Nutraceuticals, Business Development and Registration, I. Savica 36, 10000 Zagreb, Croatia., Šušković J; University of Zagreb, Faculty of Food Technology and Biotechnology, Laboratory for Antibiotic, Enzyme, Probiotic and Starter Culture Technologies, Pierottijeva 6, 10000 Zagreb, Croatia., Kos B; University of Zagreb, Faculty of Food Technology and Biotechnology, Laboratory for Antibiotic, Enzyme, Probiotic and Starter Culture Technologies, Pierottijeva 6, 10000 Zagreb, Croatia.
Jazyk:	angličtina
Zdroj:	Food technology and biotechnology [Food Technol Biotechnol] 2023 Dec; Vol. 61 (4), pp. 418-429.
DOI:	10.17113/ftb.61.04.23.8045
Abstrakt:	Research Background: Increasing awareness of the importance of nutrition in health promotion and disease prevention has driven to the development of foods for special medical purposes (FSMPs). In this study, the probiotic strain Lacticaseibacillus paracasei ssp. paracasei ( Lacticaseibacillus casei 431 ® ) was incorporated into FSMPs to develop an innovative product. The aim was to investigate the influence of the FSMP matrix on the specific probiotic properties of L. casei 431 ® in vitro . Experimental Approach: A series of in vitro experiments were performed as part of the probiotic approach. After evaluation of antibiotic susceptibility profiles, functional properties such as survival under simulated gastrointestinal tract (GIT) conditions, bile salt deconjugation activities, cholesterol assimilation, antagonistic activity against spoilage bacteria and adhesion to Caco-2 cell line monolayers and extracellular matrix proteins were investigated. Results and Conclusions: The L. casei 431 ® strain, both the lyophilised strain and the strain isolated from the FSMP matrix, effectively survived the simulated adverse gastrointestinal conditions without significant effects of the food matrix. The effect of the FSMP matrix on the deconjugation activity of the bile salts of L. casei 431 ® was minimal; however, cholesterol assimilation was increased by 16.4 %. L. casei 431 ® had antibacterial activity against related lactic acid bacteria regardless of whether it was used in FSMPs or not. Conversely, the probiotic strain isolated from FSMP matrix had significantly higher inhibitory activity against six potential pathogens than the lyophilised culture. The autoaggregation ability of the L. casei 431 ® cells was not affected by the FSMP matrix. The adhesion of L. casei 431 ® bacterial cells to the extracellular matrix proteins was reduced after treatment with proteinase K, with the highest adhesion observed to laminin. The adhesion of L. casei 431 ® reduced the binding of E. coli 3014 by 1.81 log units and the binding of S . Typhimurium FP1 to Caco-2 cell lines by 1.85 log units, suggesting the potential for competitive exclusion of these pathogens. Novelty and Scientific Contribution: The results support the positive effect of the FSMP matrix on the specific probiotic properties of L. casei 431 ® , such as antibacterial activity, bile salt deconjugation and cholesterol assimilation, while the incorporation of this probiotic strain adds functional value to the FSMPs. The synergistic effect achieved by the joint application of L. casei 431 ® and innovative FSMP matrix contributed to the development of the novel formulation of an improved functional food product with added value. Competing Interests: CONFLICT OF INTEREST The authors declare no conflict of interest. (Authors.)
Databáze:	MEDLINE
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