Document Type : Original Article
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
Lactobacillus plantarum was the most common species in the microflora of artisanal Siahmazgi white brined cheese with 41.6% occurrence among the total isolated LAB. In this study, the attachment properties of 5 different L. plantarum strains isolated from Siahmazgi traditional cheese were evaluated by in vitro tests including auto and co-aggregation, hydrophobicity, and cell adhesion. A relatively high amount of auto-aggregation ranged from 58.21 to 73.99% was seen in selected isolates. Co-aggregation was highly variable from 1.46 to 49%, depending on the pathogenic bacteria and L. plantarum isolates. Hydrophobicity was also highly different in tested strains ranging from 6.58 to 73.3%. Two isolates showed great affinity about 73% to chloroform. All the isolates presented high adhesion to Caco-2 cell line up to about 90%. In conclusion, five L. plantarum isolates showed appropriate attachment properties and could be good candidates for further studying, including safety evaluation, that support their use as probiotics.
- Argyri AA, Zoumpopoulou G, Karatzas KAG, Tsakalidou E, Nychas GJE, Panagou EZ, Tassou CC. Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests. Food Microbiology. 2013;33:282-91.
- Fernández MF, Boris S, Barbés C. Safety evaluation of Lactobacillus delbrueckii subsp. lactis UO 004, a probiotic bacterium. Research in Microbiology. 2005;156:154-60.
- Bove P, Gallone A, Russo P, Capozzi V, Albenzio M, Spano G, Fiocco D. Probiotic features of Lactobacillus plantarum mutant strains. Applied Microbiology and Biotechnology. 2012;96:431-41.
- Turchi B, Mancini S, Fratini F, Pedonese F, Nuvoloni R, Bertelloni F, Virginia EV, Cerri D. Preliminary evaluation of probiotic potential of Lactobacillus plantarum strains isolated from Italian food products. World Journal of Microbiology and Biotechnology. (2013;29:1913–22.
- Ayeni FA, Sánchez B, Adeniyi BA, Reyes-Gavilán CG, Margolles A, Ruas-Madiedo P. Evaluation of the functional potential of Weissella and Lactobacillus isolates obtained from Nigerian traditional fermented foods and cow's intestine. International Journal of Food Microbiology. 2011;147:97-104.
- Del Re B, Sgorbati B, Miglioli M and Palenzona D. Adhesion, autoaggregation and hydrophobicity of 13 strains of Bifidobacterium longum. Letters in Applied Microbiology. 2000;31:438-42.
- Wadstrom T, Andersson K, Sydow M, Axelsson L, Lindgren S, Gullmar B. Surface properties of lactobacilli isolated from the small intestine of pigs. Journal of Applied Microbiology. 1987;62:513-20.
- Partovi R, Gandomi H, Basti AA, Noori N, Borujeni GN, Kargozari M. Microbiological and chemical properties of Siahmazgi cheese, an iranian artisanal cheese: Isolation and identification of dominant lactic acid bacteria. Journal of Food Processing and Preservation. 2014;39:871-80.
- Chen P, Zhang Q, Dang H, Liu X, Tian F, Zhao J, Chen Y, Zhang H, Chen W. Screening for potential new probiotic based on probiotic properties and α-glucosidase inhibitory activity. Food Control. 2012;3:65-72.
- Bautista-Gallego J, Arroyo-Lopez FN, Rantsiou K, Jimenez-Diaz R, Garrido-Fernandez A, Cocolin L. Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential. Food Research International. 2013;50:135-42.
- Kaushik JK, Kumar A, Duary RK, Mohanty AK, Grover S, Batish VK Functional and probiotic attributes of an indigenous isolate of Lactobacillus plantarum. PLOS One. 2009;4: e8099.
- Angmo K, Kumari A, Savitri, Bhalla TC. Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh. LWT- Food Science and Technology. 2016;66:428-35.
- Martin R, Olivares M, Marin ML, Fernandez L. Probiotic potential of 3 lactobacilli strains isolated from breast milk. Journal of Human Lactation. 2005;21:8-17.
- Kassaa IA, Hamze M, Hober D, Chihib NE, Drider D. Identification of vaginal lactobacilli with potential probiotic properties isolated from women in North Lebanon. Microbial Ecology. 2014;67:722-34.
- Gupta A, Sharma N, Bajwa J. Evaluation of Enterococcus faecium Ch-1 isolated from Chuli- a traditional fermented apricot product of Trans Himalayan region. SDRP Journal of Food Science & Technology. 2017;2: 1-12.
- Lee KW, Park JY, Sa HD, Jeong JH, Jin DE, Heo HJ, Kim JH. Probiotic properties of Pedicoccus strains isolated from jeotgals, salted and fermented Korean sea-food. Anaerobe. 2014;28:199-206.
- Sahoo TK, Jena PK, Negar N, Patel AK, Seshadri S. In vitro evaluation of probiotic properties of lactic acid bacteria from the gut of Labeo rohita and Catla catla. Probiotics and Antimicrobial Proteins. 2015;7:126-36.
- Jeronymo-Ceneviva AB, Paula AT, Silva LF, Todrov SD, Franco BDGM, Penna ALB. Probiotic properties of lactic acid bacteria isolated from water-buffalo mozzarella cheese. Probiotics and Antimicrobial Proteins. 2014;6:141-56.
- Borah D, Gogoi O, Adhikari C, Kakoti BB. Isolation and characterization of the new indigenous Staphylococcus sp. DBOCP06 as a probiotic bacterium from traditionally fermented fish and meat products of Assam state. Egyptian Journal of Basic and Applied Sciences. 2016;3(3):232-40.
- Kos B, Suskovic J, Vukovic S, 2, Simpraga M, Frece J, Matosic S. Adhesion and aggregation ability of probiotic strain Lactobacillus acidophilus M92. Journal of Applied Microbiology. 2003;94:981-7.
- Devi SM, Archer AC, Halami PM. Screening, characterization and in vitro evaluation of probiotic properties among lactic acid bacteria through comparative analysis. Probiotics and Antimicrobial Proteins. 2015;7:181-92.
- Kaewnopparat S, Dangmanee N, Kaewnopparat N, Srichana T, Chulasiri M, Settharaksa S. In vitro probiotic properties of Lactobacillus fermentum SK5 isolated from vagina of a healthy woman. Anaerobe. 2013;22:6-13.
- Garcia-Ruiz A, Llano G, Esteban-Fernandez A, Requena T, Bartolome B, Morno-Arribas MV. Assessment of probiotic properties in lactic acid bacteria isolated from wine. Food Microbiology. 2014;44:220-5.
- Fogh J, Fogh JM, Orfeo T. One hundred and twenty-seven cultured human tumor cell lines producing tumors in nude mice. Journal of the National Cancer Institute. 1977;59:221-6.
- Saraniya A, Jeevaratnam K. In vitro probiotic evaluation of phytase producing Lactobacillus species isolated from Uttapam batter and their application in soy milk fermentation. Journal of Food Science and Technology. 2015;52(9):5631-40.
- Vera-Pingitore E, Jimenez ME, Dallan A, Belfiore C, Fontana C, Fontana P, Wright A. Screening and characterization of potential probiotic and starter bacteria for plant fermentation. LWT–Food Science and Technology. 2016;71:288-94.
- Tuomola EM, Salminen SJ. Adhesion of some probiotic and dairy Lactobacillus strains to Caco-2 cell cultures. International Journal of Food Microbiology. 1998;41:45–51.
- Bianchi MA, Del Rio D, Pellegrini N, Sansebastiano G, Neviani E, Brighenti F. A fluorescence-based method for the detection of adhesive properties of lactic acid bacteria to Caco-2 cells. Letters in Applied Microbiology. 2004;39:301-5.
- Lim SM, Im DS. Screening and characterization of probiotic lactic acid bacteria isolated from Korean fermented foods. Journal of Microbiology and Biotechnology. 2008;19:178-86
- Sánchez B, Bressollier P, Urdaci MC. Exported proteins in probiotic bacteria: adhesion to intestinal surfaces, host immunomodulation and molecular cross-talking with the host. FEMS Immunology and Medical Microbiology. 2008;54:1-17.
- Veléz MP, De Keersmaecker SCJ, Vanderleyden J. Adherence factors of Lactobacillus in the human gastrointestinal tract. FEMS Microbiology Letters. 2007;276:140-8.