Ariful Haque, Saiful
Haq, Dipa Roy, and Zohorul Islam Moon, from
the different institute of the Bangladesh. wrote a research article about,
Probiotic Potential: Screening Lactobacillus acidophilus in Bangladesh.
entitled, Screening, isolation and evaluation of probiotic potential
Lactobacillus acidophilus strains from available sources in Bangladesh. This
research paper published by the the International Journal of Biosciences |IJB. an
open access scholarly research journal on Biology, under the affiliation of the International
Network For Natural Sciences | INNSpub. an open access
multidisciplinary research journal publisher.
Abstract
Probiotics, live
microorganisms that promote health by balancing the gut microbiota, have gained
popularity in food and supplements. This study aimed to identify potential probiotic
strains of Lactobacillus acidophilus isolated from available
yoghurt/fermented food sources in Bangladesh. The research addressed the need
for indigenous strains to cater to the local population’s health requirements
in the face of imported probiotic products dominating the market. Eight yoghurt
samples from Bogra District were collected and cultured using Man Rogosa and
Sharp (MRS) broth and agar. The isolated lactobacilli were further
characterised through sequencing, and the Lactobacillus acidophilus LA-5
strain was identified in all isolates. Lactobacillus acidophilus LA-5
is a probiotic strain that has been employed in food and dietary supplements.
Additionally, a stock contamination test was conducted to ensure sample purity. In
vitro tests were performed to assess the probiotic potential, including
acid tolerance, bile salt tolerance, antibiotic sensitivity, and storage
ability in order to mimic the gut environment and industrial processing. The
LA-5 strain exhibited sensitivity to amikacin, gentamicin, and levofloxacin and
the ability to grow after long-term storage at -80°C. These findings highlight
the promising probiotic potential of indigenous strains in Bangladesh,
specifically Lactobacillus acidophilus LA-5. The results can guide
further research and contribute to the development of locally sourced
probiotics tailored to the Bangladeshi population, which have been used by the
local population for many years in fermented food.
Introduction
According to the Food
and Agriculture Organization, "probiotics" are living microorganisms
that, when consumed in sufficient quantities, enhance the health of the host
[1]. The therapeutic effects of probiotics are mostly due to the presence of
good bacteria, which can compete with and limit the growth of bad bacteria. In
this way, probiotics support the maintenance of a balanced gut flora. Research
into the makeup of probiotic bacteria, their potential benefits, and their
effects on human health has exploded in recent years. As a result of this increased
understanding, more people are now using probiotics. Growing knowledge of gut
health and an increased focus on individual wellbeing can be related to the
increase in demand for probiotic-functional foods, drinks, and dietary
supplements. Researchers are motivated to keep working on creating new and
better probiotic formulations because of the rising demand. Lactobacillus
acidophilus LA-05 is a probiotic bacteria strain that has been studied for its
capacity to stimulate the immune system, improve digestive health, and increase
overall well-being. It is notable for its ability to cling to intestinal
epithelial cells while surviving the stomach's acidic environment. Research has
shown that it can alleviate symptoms linked to some gastrointestinal issues,
prevent or reduce the risk of certain infections, and affect the immune system.
It is generally regarded as safe to ingest and has been found in a wide range
of foods and dietary supplements [2].
Recent studies have
looked into how probiotics could be utilized to treat or prevent diseases, keep
individuals healthy, and reduce the risk of future illness. By boosting the
proportion of beneficial bacteria and reducing the quantity of dangerous ones,
consuming probiotics helps the host's gut maintain a healthy microbial balance
and reduces the risk of stomach and bowel diseases [3-5]. Probiotics have been
demonstrated to aid those who struggle to digest lactose, facilitate nutrient
absorption, and lessen or prevent allergies in those who are predisposed to them
[3, 6]. They can also help to prevent cancer, control blood pressure, inhibit
mutations, prevent bone loss, lower cholesterol, and alter the immune system
[3]. Probiotics have also been proven to help alleviate the symptoms of
alcoholic liver disease, colitis, constipation, inflammatory bowel disease, and
irritable bowel syndrome, as well as reduce the risk of breast, colon, and
liver cancer [7].
Fermented food products
are a subset of food products that break down carbohydrates in different ways
when probiotic bacteria are present [8]. They are now a source of nutrition as
well as functional and probiotic foods that are good for health or protect from
diseases that are spread through food.
Probiotics and other
tools from many domains must be used to combat the multifaceted problem of
foodborne diseases (FBDs) [9]. Along with several strains of Streptococcus,
Bifidobacterium, and Lactobacillus, probiotic bacteria also include Lactococcus
lactis and a few Enterococcus species [10]. Probiotic lactic acid bacteria
(LAB) are important in food fermentation because they limit the growth of
spoilage or pathogenic bacteria while also improving the flavor, fragrance, and
texture of fermented foods. They are gram-positive, acid-tolerant,
nonsporulating, nonrespiring rod or cocci microorganisms found all throughout
nature that can be used in the food industry [11, 12].
Lactobacillus bacteria
(LAB) can be found in a variety of environments, including milk, fermented
foods, animal intestines, freshwater fish, soil samples, sugar cane plants, and
poultry farms [13]. LABs are useful in treating a range of disorders caused by
drugresistant pathogenic bacteria because they may produce enzymes, reduce
infections, enhance immunological responses, and provide nutrients [14]. In
this study, we sought to identify native Lactobacillus acidophilus strains from
sources in Bangladesh and test their potential for use as industrially
processed probiotics. We also sought to identify L. acidophilus strains with
good probiotic characteristics, such as resistance to gastric acidity and bile
salts, eradication of pathogenic bacteria, and production of beneficial
metabolites.
We are confident that
the results of this study will contribute to the creation of probiotic products
made from traditional fermented foods that will improve Bangladeshi citizens'
health. This finding can potentially be utilized as a starting point for future
research into locating and testing different probiotic strains from local
sources.
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Source : Screening, isolationand evaluation of probiotic potential Lactobacillus acidophilus strains from available sources in Bangladesh
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