Abstract
Background: Traditional fermented foods are a typical niche for probiotic Lactic Acid Bacteria (LAB) and are involved with many therapeutic attributes. Among LAB, Lactobacillus plantarum is one of the most versatile members. Several L. plantarum strains have been documented for their probiotic attributes. There are limited reports on the evaluation of probiotic potential along with the therapeutic properties such as antioxidative ability. With this background, the present study was carried out to screen ‘Sannas’ which is collected from the Coorg region of Karnataka state, India, in the presence of potential probiotic L. plantarum strains for their therapeutic potential.
Methods: Sannas was screened for the potential probiotic strains and identified using physiological, biochemical and molecular methods. A series of probiotic attributes were assessed for the selection of potential probiotic strains. Further, the potential probiotic strains were assessed for the in vitro antibiofilm activity against Pseudomonas aeruginosa MTCC 7903. In addition, the cholesterol lowering ability of the potential probiotic strain using four-percent commercial fresh hen egg yolk as the cholesterol source. On the other hand, the in vitro antioxidant activity was also determined by a series of assays. Furthermore, the toxicity assessment was also done by the mitotic index using onion root tips as the source of chromosomes. Results: L. plantarum MYS14 isolated from an unexploited traditional cereal-based fermented food had good functional probiotic attributes and the antibiotic susceptibility was an intrinsic feature, thus consumption of this strain does not possess any health risk to humans and animals. In addition, the strain exhibited strong radical scavenging activity which might be useful in controlling or slowing the progress of several oxidative stress related disorders. On the other hand, the strain also exhibited better cholesterol assimilation, antibiofilm ability and the mitotic index revealed the non-toxic effect of the CFS. Conclusion: The probiotic therapy is gaining significant research interest in relation to gut microbiota in an attempt to better understand the therapeutic potential of probiotic strains isolated from unexploited traditional cereal based foods. It is confirmed that this L. plantarum MYS14 strain possesses several characteristics suitable for the production of various antioxidant probiotic products. Collectively, the results suggest that L. plantarum MYS14 may be used as probiotic strain for therapeutic applications.Keywords: Lactobacillus plantarum MYS14, mitotic index, probiotic attributes, sannas, therapeutic potential.
Graphical Abstract
Call for Papers in Thematic Issues
Functional Foods in Human Health and Beyond
Foods are important source of nutrients including carbohydrates, proteins, lipids and other minerals. Furthermore, the functional foods are those agents that have additional components that are essential supports to the body in terms of antioxidant and pharmacologically active agents. The predominant functional foods are of plant in origin, whereas some ...read more
Harnessing Bioactive Compounds from Food Waste: Sustainable Extraction Strategies and Health Applications
Food waste presents a significant challenge across the postharvest cycle, from agricultural production to distribution. However, within this waste lies a treasure trove of bioactive chemicals that hold immense potential for nutraceuticals, functional foods, and postharvest additives, including antimicrobials. Various extraction methods, such as solvent extraction (SE), supercritical fluid extraction ...read more
Natural Bioactive Compounds Derivatives in Nutraceutical and Food Science
In the last years, plants have been widely used for their numerous properties and now there is growing interest in the study of classes of compounds obtained from plant species or derived from them. The importance of these natural compounds lies in their important therapeutic purposes, and in their capability ...read more
Related Books
Functional Foods for Health Maintenance: Understanding their Role in Cancer Prevention
Green Extraction Techniques in Food Analysis
Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges
Micronutrients: The Key to Good Health
Capillary Electrophoresis in Food Analysis
Nutritional Biochemistry: From the Classroom to the Research Bench
Hypersensitivity to Vitamins
Foods for Special Dietary Regimens
23
1