Streptococcus macedonicus strains isolated from traditional fermented milks: resistance to gastrointestinal environment and adhesion ability
| Autor: | Emeline Roux, Mohamed Amine Gomri, Tedj El Moulouk Khaldi, Yves Le Roux, Mounira Kebouchi, Karima Kharroub, Claire Soligot |
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| Přispěvatelé: | Laboratoire Alimentation, Nutrition et Santé (ALNUTS), Université des Frères Mentouri (Constantine 1), Unité de Recherches Animal et Fonctionnalités des Produits Animaux (URAFPA), Institut National de la Recherche Agronomique (INRA)-Université de Lorraine (UL), Laboratoire de Biotechnologie et Qualit e des Aliments (BIOQUAL), Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Composés Alimentaires : Biofonctionnalités et risques Neurotoxiques (CALBINOTOX), Université de Lorraine (UL) |
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Streptococcus thermophilus
Cultured Milk Products [SDV]Life Sciences [q-bio] Multilocus sequence typing (MLST) Epithelial cells Bile salts Applied Microbiology and Biotechnology Bacterial Adhesion law.invention Microbiology Bile Acids and Salts 03 medical and health sciences Probiotic Lactobacillus rhamnosus Gastrointestinal tract law Animals Humans ComputingMilieux_MISCELLANEOUS 030304 developmental biology 0303 health sciences biology Strain (chemistry) 030306 microbiology Chemistry Lacticaseibacillus rhamnosus Probiotics Streptococcus General Medicine Hydrogen-Ion Concentration Streptococcus macedonicus biology.organism_classification 16S ribosomal RNA In vitro Bacterial Typing Techniques Milk Food Microbiology Adhesion Multilocus sequence typing Fermentation Caco-2 Cells HT29 Cells Biotechnology Multilocus Sequence Typing |
| Zdroj: | Applied Microbiology and Biotechnology Applied Microbiology and Biotechnology, Springer Verlag, 2019, 103 (6), pp.2759-2771. ⟨10.1007/s00253-019-09651-z⟩ |
| ISSN: | 0175-7598 1432-0614 |
| DOI: | 10.1007/s00253-019-09651-z⟩ |
| Popis: | International audience; In this study, Streptococcus macedonicus (S. macedonicus) strains were identified from Algerian traditional fermented milks (Lben and Rayeb). Important prerequisites of probiotic interest such as acidity, bile salts tolerance, and adhesion ability to epithelial cells were investigated. A combination of phenotypic (ability to grow on Bile Esculin Azide medium, BEA; on high salt content medium NaCl 6.5%; on alkaline medium pH 9.6) and genotypic approaches (16S rRNA, ITS genes sequencing and MLST technique) allowed to identify four genetically distinct strains of S. macedonicus. These four strains and two references, Streptococcus thermophilus LMD-9 and Lactobacillus rhamnosus GG (LGG), were tested for their capacity to survive at low pH values, and at different concentrations of an equimolar bile salts mixture (BSM). Two different cell lines, Caco-2 TC7 and HT29-MTX, were used for the adhesion study. The results show that S. macedonicus strains selected constitute a distinct genetic entity from the Greek strain S. macedonicus ACA-DC-198. They were able to survive up to pH 3 and could tolerate high concentrations of bile salts (10 mM), unlike LMD-9 and LGG strains. Our strains also display in vitro adhesion similar to the LGG strain on Caco-2 TC7 and higher adhesion than the LMD-9 strain to Caco-2 TC7 and HT29-MTX cell models. This first characterization allows considering S. macedonicus as a potential candidate for possible probiotic effects that need to be investigated. |
| Databáze: | OpenAIRE |
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