Probiotic evaluation, adherence capability and safety assessment of Lactococcus lactis strain isolated from an important herb "Murraya koenigii".

Autor: Shivani TM; School of Biosciences and Technology, Vellore Institute of Technology, Vellore, 632014, India., Sathiavelu M; School of Biosciences and Technology, Vellore Institute of Technology, Vellore, 632014, India. smythili@vit.ac.in.
Jazyk: angličtina
Zdroj: Scientific reports [Sci Rep] 2024 Jul 06; Vol. 14 (1), pp. 15565. Date of Electronic Publication: 2024 Jul 06.
DOI: 10.1038/s41598-024-66597-7
Abstrakt: Lactic acid bacteria (LAB) isolated from medicinal herb Murraya koenigii, commonly known as curry leaf, which promotes the growth and maintenance of gut microbiota, were studied for their probiotic potential. The key objective of this research was to isolate and evaluate probiotic characteristics, test adherence capabilities, and confirm their safety. Lactococcus lactis (MKL8), isolated from Murraya koenigii, was subjected to in vitro analysis to assess its resistance to the gastric environment, ability to adhere Caco-2 cells, anti-microbial activity, hydrophobicity, auto-aggregation, and safety profiling through MTT assay and hemolytic. MKL8 exhibited growth at 0.5% phenol concentrations (> 80%) and was able to survive in conditions with high bile concentrations (> 79%) and a relatively low pH (72%-91%). It shows high tolerance to high osmotic conditions (> 73%) and simulated gastric juice (> 72%). Additionally, MKL8 demonstrated strong hydrophobicity (85%), auto-aggregation (87.3%-91.7%), and adherence to Caco-2 cells. Moreover, it had an inhibitory effect against pathogens too. By performing the hemolytic and MTT assays, the non-toxicity of MKL8 isolate was examined, and it exhibited no harmful characteristics. Considering MKL8's resistance to gastrointestinal tract conditions, high surface hydrophobicity, non-toxicity, and ability to inhibit the tested pathogens, it can be concluded that MKL8 demonstrated promising probiotic properties and has potential for use in the food industry.
(© 2024. The Author(s).)
Databáze: MEDLINE
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