Functional characteristics of Lactobacillus spp. from traditional Maasai fermented milk products in Kenya.
Int J Food Microbiol
; 126(1-2): 57-64, 2008 Aug 15.
Article
em En
| MEDLINE
| ID: mdl-18539351
ABSTRACT
In this study functional characteristics of 23 representative Lactobacillus strains isolated from the Maasai traditional fermented milk 'Kule naoto' were determined. The Lb. acidophilus group strains showed resistance to gastric juice and bile. In addition, some Lb. acidophilus strains expressed bile salt hydrolase activity, and had ability to assimilate cholesterol in vitro. In-vitro adhesion to HT29 MTX cells of up to 70% was recorded. Lb. fermentum strains showed almost 100% survival under simulated stomach acidic conditions and physiological salt concentrations of bile salts, hydrophobicity values were over 80%. Most strains of the Lb. casei and Lb. acidophilus groups showed aggregation abilities of above 50%. Many strains expressed a protective effect against N-methyl-N'-nitro-N-nitrosoguanidine induced DNA damage according to the 'comet assay' and none was virulent. The antibiotic minimum inhibitory concentration of selected strains was established. According to these results, the Lactobacillus spp associated with 'Kule naoto', contain potentially probiotic (functional) strains.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Aderência Bacteriana
/
Probióticos
/
Farmacorresistência Bacteriana
/
Produtos Fermentados do Leite
/
Lactobacillus
/
Antibacterianos
Limite:
Humans
País/Região como assunto:
Africa
Idioma:
En
Revista:
Int J Food Microbiol
Ano de publicação:
2008
Tipo de documento:
Article