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Isolation, Characterization and Biosafety Evaluation of Lactobacillus Fermentum OK with Potential Oral Probiotic Properties

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Abstract

It has been reported that certain probiotic bacteria have inhibitory effects against oral pathogens. Lactobacillus spp. have been studied and used as probiotics globally, but due to difficulties with laboratory cultivation and experimentation with oral microorganisms, there are few studies on Lactobacillus spp. isolated from the oral cavity being used against oral pathogens. The purpose of this study was to evaluate the biosafety and inhibitory effects of Lactobacillus fermentum OK as a potential oral biotherapeutic probiotic against oral pathogens. L. fermentum OK was evaluated based on microbial and genetic characteristics. A 5% dilution of L. fermentum OK culture supernatant showed that 60% inhibition against the growth of S. mutans and L. fermentum OK displayed significant inhibitory effects against the growth of Fusobacterium nucleatum, Porphyromonas gingivalis, Streptococcus gordonii, and Streptococcus sanguinis. However, proliferation of L. fermentum OK, when co-cultured with harmful oral bacteria, was retarded. L. fermentum OK was shown to produce 1130 μmol/L hydrogen peroxide, aggregate efficiently with Streptococcus sobrinus, S. gordonii, S. mutans, S. sanguinis, and P. gingivalis, and reduce S. mutans that produced artificial dental plaque by 97.9%. The in vitro cell adhesion capacity of L. fermentum OK to an oral epithelial cell line was 3.1 cells per cell and the cell adhesion of F. nucleatum and S. mutans decreased strongly in protection and displacement assays. L. fermentum OK was evaluated for safety using ammonia production, biogenic amine production, hemolytic property, mucin degradation testing, antibiotic susceptibility, and whole genome sequencing (WGS). Based on this study, L. fermentum OK appears to be a safe and bioactive lactobacterial food ingredient, starter culture, and/or probiotic microorganism for human oral health.

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Funding

This research was financially supported by the Gang-neung Science & Industry Promotion Agency (GSIPA), Korea, under the “Regional development investment agreement pilot project”. This work was also supported by a Faculty Research and Creative Activity Committee (FRCAC) grant (No. 221745) funded by Middle Tennessee State University in the U.S.

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Authors and Affiliations

  1. Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, 08826, Korea

    Soyon Mann & Keum Taek Hwang

  2. Research Center, BIFIDO Co., Ltd, Hongcheon, 25117, Korea

    Myeong Soo Park & Geun Eog Ji

  3. Fermentation Science Program, School of Agriculture, College of Basic and Applied Sciences, Middle Tennessee State University, Murfreesboro, TN, 37132, USA

    Tony V. Johnston & Seockmo Ku

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  1. Soyon Mann
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  2. Myeong Soo Park
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Contributions

Soyon Mann designed the experiment under the supervision of Geun Eog Ji, Myeong Soo Park, and Seockmo Ku. Soyon Mann performed microbial experiments. Soyon Mann, Geun Eog Ji, Myeong Soo Park, Keum Taek Hwang, and Seockmo Ku performed the literature research and analyzed data. Tony V. Johnston, Keum Taek Hwang, and Seockmo Ku edited and revised the manuscript. Seockmo Ku and Tony V. Johnston participated this work based on a non-disclosure research agreement between Middle Tennessee State University and BIFIDO Co., Ltd. All authors discussed drafts and approved the final manuscript for publication.

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Correspondence to Keum Taek Hwang or Seockmo Ku.

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Competing Interests

Soyon Mann, Tony V. Johnston, Keum Taek Hwang and Seockmo Ku declare no conflicts of interest. Myeong Soo Park and Geun Eog Ji are directly employed by BIFIDO Co., Ltd., and they hold BIFIDO Co., Ltd. stocks as a CTO and CEO, respectively.

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Mann, S., Park, M.S., Johnston, T.V. et al. Isolation, Characterization and Biosafety Evaluation of Lactobacillus Fermentum OK with Potential Oral Probiotic Properties. Probiotics & Antimicro. Prot. 13, 1363–1386 (2021). https://doi.org/10.1007/s12602-021-09761-z

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