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Probiotic Potential of Lactobacillus paracasei CT12 Isolated from Water Kefir Grains (Tibicos).
Romero-Luna, Haydee Eliza; Peredo-Lovillo, Audry; Hernández-Mendoza, Adrián; Hernández-Sánchez, Humberto; Cauich-Sánchez, Patricia Isidra; Ribas-Aparicio, Rosa María; Dávila-Ortiz, Gloria.
Afiliação
  • Romero-Luna HE; Laboratorio de Proteínas Vegetales, Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City, Mexico.
  • Peredo-Lovillo A; Laboratorio de Bioquímica de Los Alimentos, Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City, Mexico.
  • Hernández-Mendoza A; Laboratorio de Química Y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación Y Desarrollo A. C, Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo, Sonora, 83304, México.
  • Hernández-Sánchez H; Laboratorio de Biotecnología de Alimentos, Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City, Mexico.
  • Cauich-Sánchez PI; Laboratorio de Bacteriología Médica, Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City, Mexico.
  • Ribas-Aparicio RM; Laboratorio de Producción Y Control de Biológicos, Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City, Mexico.
  • Dávila-Ortiz G; Laboratorio de Proteínas Vegetales, Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City, Mexico. gdavilao@yahoo.com.
Curr Microbiol ; 77(10): 2584-2592, 2020 Oct.
Article em En | MEDLINE | ID: mdl-32372103
ABSTRACT
The water kefir grains are a multi-species starter culture used to produce fermented beverages of sucrose solution with or without fruit extracts. The water kefir grains are known in Mexico as Tibicos, which are mainly used to produce Tepache, a traditional Mexican drink made by fermenting pineapple peel. The microbiota of Tibicos mainly include lactic acid bacteria (LAB) and since most probiotics belong to this group, Tibicos may represent a potential source of probiotic bacteria. Moreover, several bacteria isolated from kefir samples have been recognized as probiotics. Hence, the aim of this study was to assess the probiotic properties of a Lactobacillus strain isolated from Tibicos. The isolated, designed as CT12, was identified as Lactobacillus paracasei by sequencing 16S RNA gene. L. paracasei CT12 showed a survival rate of ca. 57% and 40% following simulated gastric and intestinal digestion, respectively. Besides, the strain was sensitive to ampicillin and erythromycin, and exhibited hydrophobicity (97-99%), autoaggregation (ca. 70%) and mucin adhesion properties (up to 90%), while no possessed haemolytic capacity. Furthermore, its cell-free supernatant displayed relevant antimicrobial, antifungal and antioxidant capacity. Hence, L. paracasei CT12 appears to possess a potential probiotic value.
Assuntos

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Probióticos / Lacticaseibacillus paracasei / Kefir País/Região como assunto: Mexico Idioma: En Revista: Curr Microbiol Ano de publicação: 2020 Tipo de documento: Article País de afiliação: México

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Probióticos / Lacticaseibacillus paracasei / Kefir País/Região como assunto: Mexico Idioma: En Revista: Curr Microbiol Ano de publicação: 2020 Tipo de documento: Article País de afiliação: México