Isolation and Characterization of Probiotic Lactic Acid Bacteria from Human Saliva | InformativeBD

Veenayohini Kumaresan, and Ganesh Punamalai, from the institute of India. wrote a research article about, Isolation and Characterization of Probiotic Lactic Acid Bacteria from Human Saliva. Entitled, Isolation and Characterization of Probiotic Lactic Acid Bacteria from Human Saliva. This research paper published by the International Journal of Biosciences (IJB). an open access scholarly research journal on Biosciences. under the affiliation of the International Network For Natural Sciences | INNSpub. an open access multidisciplinary research journal publisher. 

Abstract

Probiotics, which are non-pathogenic microorganisms, interact with the gastrointestinal microbiota and offer various health benefits. These include boosting the host’s immune response, acting as antiallergic agents, and exhibiting antimicrobial, anti-cancer, and anti-inflammatory properties. Probiotics are also capable of restoring the disrupted microbiome in a dysbiotic gut. While they can be isolated from different environments, it is often recommended that probiotics intended for human use should be sourced from human origins. The present study shows the successful isolation and identification of lactic acid bacteria from saliva. The lactic acid bacteria were isolated from the collected saliva samples using MRS medium. The isolated bacterial strains were tested for hemolytic activity to verify their non-pathogenic nature. Further, the strains were partially identified by biochemical and microscopic observations; afterwards, the bacterial isolates, which showed non-hemolytic, were tested for their resistance potential against the standard antibiotics. The observed result shows that among the 94 individual isolates, only 12 showed non-hemolytic activity on the blood agar medium. Moreover, the isolated lactic acid bacteria belong to the Lactobacilli genus. The tested lactic acid bacterial strains almost showed resistant patterns against many tested antibiotics. The study’s findings demonstrate the variety of microbial species in human saliva. Given that these strains are derived from humans, they are likely to exhibit peak efficiency in applications related to food and pharmaceuticals designed for human consumption.

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 Introduction

Probiotic lactic acid bacteria, commonly referred to as LAB, are a group of microorganisms known for their potential health benefits. LABs are frequently found in fermented foods and are considered promising probiotic candidates due to their ability to produce lactic acid and antimicrobial components (Sandi et al., 2019). These bacteria are crucial in regulating intestinal microbial homeostasis, influencing nutrient availability, and modulating local and systemic immune responses (Hossain et al., 2016). The probiotic effects of LAB are attributed to various factors, including their ability to adhere to human cells, exclude pathogenic microbes, and exhibit immunomodulatory and anticarcinogenic activities (Moroeanu et al., 2015). Studies have highlighted the significance of LAB, particularly Lactobacillus and Bifidobacterium species, in conferring probiotic benefits (Sjofjan et al., 2021). LAB, such as Lactobacillus casei, Lactobacillus plantarum, Lactobacillus fermentum and Lactobacillus salivarius, are commonly associated with probiotic properties (Tamang and Lama, 2022). These bacteria are known for enhancing antimicrobial immune protection, thereby aiding in protection against microbial pathogens (Cross, 2002).

Consequently, the search for new bacterial strains with various inherent attributes has emerged to explore their potential utility in treating a wide range of disorders. For example, The application of Lactobacillus plantarum ATCC 10241 probiotic strain in a burn model has revealed its potential to hinder Pseudomonas aeruginosa's growth by stimulating phagocytosis of this pathogen by tissue phagocytes, reducing apoptosis, and ultimately promoting tissue repair (Valdéz et al., 2005). In recent years, the issue of antibiotic resistance has gained significant attention, leading to increased research on probiotics and their products as possible alternatives.

The use of probiotics can help in the fight against pathogens through various mechanisms, including competitive exclusion, boosting the function of the intestinal barrier, and producing antimicrobial compounds such as peptides (Fijan, 2016; Besser et al., 2019).Several Lactobacillus strains have demonstrated the ability to inhibit the growth of various multi-drug resistant bacterial pathogens, including MRSA. (methicillin-resistant Staphylococcus aureus), Streptococcus mutans, Escherichia coli, P. aeruginosa, Klebsiella pneumoniae, Shigella spp. and Clostridium difficile (Chen et al., 2019; Nami et al., 2019b). Probiotics are present in various environments, including dairy products, fermented foods, and the human body.

However, probiotics derived from humans are commonly recommended for human use (Sanders, 2008; Kumar et al., 2020). This study aimed to isolate probiotic LAB strains from saliva of healthy individuals and evaluate their probiotic potential.

Reference

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Source : Isolation and Characterization of Probiotic Lactic Acid Bacteria from Human Saliva 

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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.

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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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