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In Vitro Evaluation of the Probiotic Potential of Halotolerant Lactobacilli Isolated from a Ripened Tropical Mexican Cheese

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Abstract

Three halotolerant lactobacilli (Lactobacillus plantarum, L. pentosus, and L. acidipiscis) isolated from a ripened Mexican tropical cheese (double cream Chiapas cheese) were evaluated as potential probiotics and compared with two commercial probiotic strains (L. casei Shirota and L. plantarum 299v) from human origin. All the strains survived the in vitro gastrointestinal simulation from the oral cavity to the ileum. During the stomach simulation, all the strains survived in satiety conditions (60 min, pH 3.0, 3 g/L pepsin, 150 rpm) and only L. pentosus could not survive under fasting conditions (60 min, pH 2.0, 3 g/L pepsin, 150 rpm). All the strains showed a strong hydrophilic character with low n-hexadecane and a variable chloroform affinity. L. plantarum showed a mucin adhesion rate similar to that of L. plantarum 299v and L. casei Shirota, while L. pentosus and L. acidipiscis had a lower mucin adhesion. The isolated halotolerant lactobacilli exhibited similar antimicrobial activity against some gram-positive and gram-negative pathogens in comparison with the two commercial strains. In addition, the proteinaceous character of the antimicrobial agents against the most pathogenic strains was demonstrated. The compounds showed a low molecular weight (less than 10 kDa). Besides, L. plantarum and L. acidipiscis were able to produce the enzyme β-galactosidase. Finally, L. pentosus was able to deconjugate taurocholic, taurodeoxycholic, glycocholic, and glycodeoxycholic acids better than the two commercial strains analyzed. All these results suggest that the halotolerant lactobacilli isolated from this ripened Mexican cheese could be potentially probiotic. This is the first time that halotolerant lactic acid bacteria have been shown to have probiotic properties.

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Acknowledgments

This research was supported by Consejo Nacional de Ciencia y Tecnología (Conacyt) through the grant number 206847 and Instituto Politécnico Nacional with the project number SIP-20110353.

Conflict of interest

Neither author has any conflict of interest in performing and reporting these experiments. This includes the fact that neither author has any link, direct or indirect, to any of the manufacturers of the commercial strains used.

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Authors and Affiliations

  1. Depto. de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas del Instituto Politécnico Nacional, Carpio y Plan de Ayala, Col. Sto. Tomás, CP 11340, Mexico, DF, Mexico

    Guiomar Melgar-Lalanne, Yadira Rivera-Espinoza, Ana Itzel Reyes Méndez & Humberto Hernández-Sánchez

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  1. Guiomar Melgar-Lalanne
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  2. Yadira Rivera-Espinoza
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  3. Ana Itzel Reyes Méndez
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  4. Humberto Hernández-Sánchez
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Correspondence to Humberto Hernández-Sánchez.

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Melgar-Lalanne, G., Rivera-Espinoza, Y., Reyes Méndez, A.I. et al. In Vitro Evaluation of the Probiotic Potential of Halotolerant Lactobacilli Isolated from a Ripened Tropical Mexican Cheese. Probiotics & Antimicro. Prot. 5, 239–251 (2013). https://doi.org/10.1007/s12602-013-9144-0

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