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In vitro and in vivo investigations of probiotic properties of lactic acid bacteria isolated from Chinese traditional sourdough

Applied Microbiology and Biotechnology volume 103, pages 1893–1903 (2019)Cite this article

Abstract

A total of 88 lactic acid bacteria (LAB) strains were isolated from Chinese traditional sourdough and five of them were selected based on their bile resistance. All the five strains were identified as Lactobacillus plantarum by 16S rRNA gene sequencing. In vitro probiotic properties of the L. plantarum strains including tolerance to simulated gastrointestinal conditions, aggregation activity, and cholesterol removal ability were assessed. Two representatives, L. plantarum ZJUFT34 and L. plantarum ZJUFT17, were intragastrically administered to male C57BL/6J mice of 4-week age for 6 weeks to evaluate their in vivo health-promoting effects. The results indicated that L. plantarum ZJUFT34, L. plantarum ZJUFHN9, and L. plantarum ZJUFAH5 could survive the 3-h incubation in simulated gastric juice with a pH value of 2.0, while L. plantarum ZJUFT32 and L. plantarum ZJUFT17 exhibited better autoaggregation activities and coaggregation activities with pathogens. All the strains showed a cholesterol removal ability in vitro. However, L. plantarum ZJUFT34 or L. plantarum ZJUFT17 administration did not significantly change the serum total cholesterol in vivo. But the ratio of high-density lipoprotein cholesterol to low-density lipoprotein cholesterol was significantly increased by the L. plantarum administration. Besides, L. plantarum ZJUFT17 significantly lowered serum tumor necrosis factor (TNF)-α concentrations. Furthermore, the administration of the LAB strains showed significant influences on lipid metabolism-related gut microbiota. These findings suggested that the L. plantarum strains may benefit the prevention of metabolic syndrome.

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Funding

This research was supported by the Hangzhou industry-university cooperation project [grant number 20161631E01] and Agricultural Technology Promotion Special Fund of Zhejiang University New Rural Development Institute [grant number 2017006].

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Affiliations

  1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China

    Yang Li, Minjie Zhao, Hao Zhong, Wenxin Luo & Fengqin Feng

  2. Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, 310058, China

    Yang Li, Minjie Zhao, Hao Zhong & Fengqin Feng

  3. College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China

    Tongjie Liu

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  1. Yang Li
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  2. Tongjie Liu
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  3. Minjie Zhao
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Correspondence to Fengqin Feng.

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Li, Y., Liu, T., Zhao, M. et al. In vitro and in vivo investigations of probiotic properties of lactic acid bacteria isolated from Chinese traditional sourdough. Appl Microbiol Biotechnol 103, 1893–1903 (2019). https://doi.org/10.1007/s00253-018-9554-8

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  • DOI: https://doi.org/10.1007/s00253-018-9554-8

Keywords

  • Sourdough
  • L. plantarum
  • Serum cholesterol
  • Tumor necrosis factor-α
  • Gut microbiota