Probiotic Potential: Screening Lactobacillus acidophilus in Bangladesh | InformativeBD

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.

Read more :  Napoleon Wrasse Production and Trade: Insights from Bohol, Philippines | InformativeBD

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.

Reference

Hotel ACP, Cordoba A. 2001. Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. Prevention. 5, 1-10.

Chiang SS, Pan TM. 2012. Beneficial effects of lactobacillus paracasei subsp. Paracasei ntu 101 and its fermented products. Applied Microbiology and Biotechnology 93, 903-16.

Cross ML. 2002. Microbes versus microbes: Immune signals generated by probiotic lactobacilli and their role in protection against microbial pathogens. FEMS Immunology & Medical Microbiology 34, 245-53.

Fuller R. 1989. Probiotics in man and animals. The Journal of applied bacteriology 66, 365-78.

Isolauri E, Sütas Y. 2001. Probiotics: Effects on immunity. The American journal of clinical nutrition. 73, 444s-50s.

Prado FC, Parada JL. 2008. Trends in non-dairy probiotic beverages. Food Research International 41, 111-23.

Hasan M, Sultan M. 2014. Significance of fermented food in nutrition and food science. Journal of Scientific Research 6, 373-86.

Sivapalasingam S, Friedman CR. 2004. Fresh produce: A growing cause of outbreaks of foodborne illness in the unitedstates, 1973 through 1997. Journal of food protection 67, 2342-53.

Liu Y, Wang S. 2022. When and how job design influences work motivation: A self-determination theory approach. Psychological Reports 125, 1573-600.

Akkoc N, Ghamat A. 2011 Optimisation of bacteriocin production of lactococcus lactis subsp. Lactis ma23, a strain isolated from boza. International journal of dairy technology 64, 425-32.

O’Bryan C, Crandall P. 2015. Lactic acid bacteria (lab) as antimicrobials in food products: Types and mechanisms of action. Handbook of natural antimicrobials for food safety and quality 6, 117-29.

Barakat OS, Ibrahim G. 2011. Identification and probiotic characteristics of lactobacillus strains isolated from traditional domiati cheese. International Journal of Microbiology Research 3, 59.

Marco ML, Heeney D. 2017. Health benefits of fermented foods: Microbiota and beyond. Current opinion in biotechnology 44, 94-102.

Federation ID. The world dairy situation. 1988. IDF General Secretariat.

Saccaro DM, Hirota CY. 2011. Evaluation of different selective media for enumeration of probiotic micro-organisms in combination with yogurt starter cultures in fermented milk. African Journal of Microbiology Research 5, 3901-6.

Patil MM, Pal A. 2010. Isolation and characterization of lactic acid bacteria from curd and cucumber.

Erkuş O. 2007. Isolation, phenotypic and genotypic characterization of yoghurt starter bacteris: Izmir Institute of Technology (Turkey);

Conway P, Gorbach S. 1987. Survival of lactic acid bacteria in the human stomach and adhesion to intestinal cells. Journal of dairy science 70, 1-12.

Gilliland S, Staley T. 1984. Importance of bile tolerance of lactobacillus acidophilus used as a dietary adjunct. Journal of dairy science 67, 3045-51.

Chateau N, Deschamps A. 1994. Heterogeneity of bile salts resistance in the lactobacillus isolates of a probiotic consortium. Letters in Applied Microbiology 18, 42-4.

Jalali M, Abedi D. 2011. Stability evaluation of freeze-dried lactobacillus paracasei subsp. Tolerance and lactobacillus delbrueckii subsp. Bulgaricus in oral capsules. Research in pharmaceutical sciences 7, 31-6.

Sanders ME. 2000. Considerations for use of probiotic bacteria to modulate human health. The Journal of nutrition. 130, 384S-90S.

Hawaz E. 2014. Isolation and identification of probiotic lactic acid bacteria from curd and in vitro evaluation of its growth inhibition activities against pathogenic bacteria. African Journal of Microbiology Research 8, 1419-25.

Belkacem B, Meriem M. 2009. Probiotic potential of thermotolerants lactobacilli isolated from chicken gastrointestinal digestive and their use as poultry feed. World Applied Sciences Journal 7, 951-7.

Gunasekaran S, Karunakaran R. 2012. Identification and in vitro evaluation of species specific probiotic for feeding broiler chicken using probiotic scores. International Journal of Veterinary Science 1, 64-8.

Kabir S, Rahman S. 2016, Isolation, identification, molecular characterization and screening of probiotic activities of lactobacillus species from poultry sources at live bird markets in mymensingh, bangladesh. Asian-Australasian Journal of Bioscience and Biotechnology 1, 54-65.

Pyar H, Peh K. 2014. Characterization and identification of lactobacillus acidophilus using biolog rapid identification system. International Journal of Pharmacy and Pharmaceutical Sciences 6, 189-93.

Poornachandra Rao K, Chennappa G. 2015. Probiotic potential of lactobacillus strains isolated from sorghum-based traditional fermented food. Probiotics and antimicrobial proteins 7, 146-56.

Salvetti E, Torriani S. 2012. The genus lactobacillus: A taxonomic update. Probiotics and antimicrobial proteins 4, 217-26.

Yang Y, Greenleaf Z. 2019. Microaerobic fermentation of lactobacillus acidophilus within gut microbiome physiological conditions by bioflo® bioprocess control stations. Application Notes–Eppendorf. 412, 1-8.

Talwalkar A, Kailasapathy K. 2004. The role of oxygen in the viability of probiotic bacteria with reference to l. Acidophilus and bifidobacterium spp. Current issues in intestinal microbiology 5, 1-8.

Angmo K, Kumari A. 2016. Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of ladakh. LWT-food Science and Technology 66, 428-35.

Asan-Ozusaglam M, Gunyakti A. 2019. Lactobacillus fermentum strains from human breast milk with probiotic properties and cholesterol-lowering effects. Food Science and Biotechnology 28, 501-9.

García-Hernández Y, Pérez-Sánchez T. 2016. Isolation, characterization and evaluation of probiotic lactic acid bacteria for potential use in animal production. Research in Veterinary Science 108, 125-32.

Ehrmann MA, Kurzak P. 2002. Characterization of lactobacilli towards their use as probiotic adjuncts in poultry. Journal of applied microbiology 92, 966-75.

Gilliland S, Speck M. 1977. Deconjugation of bile acids by intestinal lactobacilli. Applied and environmental microbiology 33, 15-8.

Gopal-Srivastava R, Hylemon PB. 1988. Purification and characterization of bile salt hydrolase from clostridium perfringens. Journal of lipid research 29, 1079-85.

Kawamoto K, Horibe I. 1989. Purification and characterization of a new hydrolase for conjugated bile acids, chenodeoxycholyltaurine hydrolase, from bacteroides vulgatus. The Journal of Biochemistry. 106, 1049-53.

Grill J, Schneider F. 1995. Purification and characterization of conjugated bile salt hydrolase from bifid bacterium longum bb536. Applied and environmental microbiology 61, 2577-82.

Gilliland S, Nelson C. 1985. Assimilation of cholesterol by lactobacillus acidophilus. Applied and environmental microbiology 49, 377-81.

Gilliland SE. 1990. Health and nutritional benefits from lactic acid bacteria. FEMS Microbiology reviews. 7, 175-88.

Feighner SD, Dashkevicz MP. 1988. Effect of dietary carbohydrates on bacterial cholyltaurine hydrolase in poultry intestinal homogenates. Applied and Environmental Microbiology 54, 337-42.

Shah NP, Lankaputhra WE. 1997. Improving viability of lactobacillus acidophilus and bifid bacterium spp. In yogurt. International Dairy Journal 7, 349-56.

Singh TP, Kaur G. 2012. Characterization of intestinal lactobacillus reuteri strains as potential probiotics. Probiotics and Antimicrobial Proteins 4, 47-58.

Tulumoglu S, Yuksekdag ZN. 2013. Probiotic properties of lactobacilli species isolated from children’s feces. Anaerobe 24, 36-42.

Wang CY, Lin PR. 2010. NProbiotic properties of lactobacillus strains isolated from the feces of breast-fed infants and taiwanese pickled cabbage. Anaerobe. 16, 578-85.

McFarland L, Elmer G. 1997. Pharmaceutical probiotics for the treatment of anaerobic and other infections. Anaerobe 3, 73-8.

Mulaw G, Sisay Tessema T. 2019. In vitro evaluation of probiotic properties of lactic acid bacteria isolated from some traditionally fermented ethiopian food products. International journal of microbiology. 2019.

Source : Screening, isolationand evaluation of probiotic potential Lactobacillus acidophilus strains from available sources in Bangladesh