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Comparison of probiotic Lactobacillus strains isolated from dairy and Iranian traditional food products with those from human source on intestinal microbiota using BALB/C mice model

  • Food Microbiology - Research Paper
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Abstract

This study compares the probiotic Lactobacillus strains isolated from dairy and Iranian traditional food products with those from human sources on intestinal microbiota using BALB/C mice model. First, Lactiplantibacillus plantarum (M11), Limosilactobacillus fermentum (19SH), Lactobacillus acidophilus (AC2), and Lactobacillus gasseri (52b) strains, isolated from either Iranian traditionally fermented products or human (healthy woman vaginal secretions), identified with molecular methods and selected based on the surface hydrophobicity, auto- and co-aggregation, were investigated for their probiotic properties and compared with their standard probiotic strains in vitro. The native strains and their mixtures (MIX) were then orally fed to five groups of female inbred BALB/C mice over the course of 38 days by gavage at 0.5 and 4 McFarland, respectively, equal to 1.5 × 108 and 1 × 109 cfu/ml. Feeding paused for 6 days to test the bacteria’s adhesion in vivo. According to the findings, the probiotic Lactobacillus strain isolated from human source (52b) exhibited the best in vitro and in vivo adhesion ability. Probiotic Lactobacillus strains isolated from Iranian traditional food products (19SH and AC2) had the most co-aggregation with Listeria monocytogenes (ATTC 7644), Salmonella enterica subsp. enterica (ATCC 13,076), and Escherichia coli (NCTC 12,900 O157:H7) in vitro. These strains produced the most profound decreasing effect on the mice intestinal microbiota and pathogens in vivo. The difference in the strains and their probiotic potential is related to the sources from which they are isolated as well as their cell walls. The results suggest that (19SH and 52b strains) are the best candidates to investigate the cell wall and its effect on the host immune system.

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Acknowledgements

The authors acknowledge the Bu-Ali Research Institute, Immunology Research Center, Mashhad University of medical sciences, Iran, as well as the technical assistance offered by the Molecular Genetics and Novel Technologies Laboratory at the Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran.

Funding

This work was supported by a grant (No. 3.51765) from by the research deputy of Ferdowsi University of Mashhad, Iran.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

    Samaneh Hatami & Masoud Yavarmanesh

  2. Immunology Research Center, Medical School, Mashhad University of Medical Sciences, Mashhad, Iran

    Mojtaba Sankian

  3. Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran

    Seyed Ali Issazadeh

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  1. Samaneh Hatami
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  2. Masoud Yavarmanesh
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Contributions

Conceptualization: Samaneh Hatami, Masoud Yavarmanesh. Methodology: Masoud Yavarmanesh, Mojtaba Sankian, Samaneh Hatami. Formal analysis and investigation: Samaneh Hatami. Writing—original draft preparation: Samaneh Hatami, Seyed Ali Issazadeh. Writing—review and editing: Samaneh Hatami, Masoud Yavarmanesh. Resources: Samaneh Hatami, Seyed Ali Issazadeh. Supervision: Masoud Yavarmanesh, Mojtaba Sankian. Software: Samaneh Hatami, Seyed Ali Issazadeh. Project administration: Masoud Yavarmanesh. All authors approved final version submitted.

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Correspondence to Masoud Yavarmanesh.

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All applicable international, national, and/or institutional guidelines for the care and use of animals were followed. This study involves animal testing (mice). The ethical criteria with the code of IR.UM.REC.1400.004 (Ferdowsi University of Mashhad, Iran) were observed.

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Hatami, S., Yavarmanesh, M., Sankian, M. et al. Comparison of probiotic Lactobacillus strains isolated from dairy and Iranian traditional food products with those from human source on intestinal microbiota using BALB/C mice model. Braz J Microbiol 53, 1577–1591 (2022). https://doi.org/10.1007/s42770-022-00790-6

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