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In vitro evaluation of probiotic potential of Pediococcus pentosaceus L1 isolated from paocai—a Chinese fermented vegetable

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Abstract

This study aimed to investigate the probiotic potential of Pediococcus pentosaceus L1 isolated from paocai, a Chinese fermented vegetable. In vitro analysis revealed that P. pentosaceus L1 had the capability to tolerate simulated gastrointestinal juices. Adhesion of P. pentosaceus L1 to HT-29 intestinal epithelial cells (IEC) was also observed. L1 was sensitive to ampicillin, gentamycin, kanamycin, strepomycin, clindamycin, tetracycline and chloramphenicol. L1 showed effective inhibition against Escherichia coli, Salmonella typhimurium, and Shigella flexneri. P. pentosaceus L1 also exhibited the abilities of auto-aggregation and co-aggregation with Shigella flexneri. Pre-treatment of HT-29 IEC with P. pentosaceus L1 prior to tumor necrosis factor-alpha (TNFα) challenge down-regulated the expression of pro-inflammatory genes, such as IL8, CCL20, CXCL10, and CXCL1. The level of IL-8 released in culture supernatant of TNFα-challenged HT-29 IEC was reduced by strain L1, confirming the observed decrease in TNFα-induced IL-8 mRNA expression. These results indicate the probiotic potential of P. pentosaceus L1, and that this strain could be used to produce functional foods.

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Acknowledgments

This study was supported by the National Natural Science Foundation of China (Grant No. 31501496), the Project Sponsored by Scientific Research Foundation for the Returned Overseas Chinese Scholars, State Education Ministry (Grant No. (2013)1792), the Key Program of Scientific Research Foundation of Yunnan Provincial Department of Education (Grant No. 2013Z024), the Program supported by Yunnan Provincial Key Laboratory of Animal Nutrition and Feed Science (Grant No. DYKF2015006) and the Post-doctoral program from Dalian SEM Bio-Engineering Technology Co. Ltd..

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    1. Yunnan Provincial Key Laboratory of Animal Nutrition and Feed Science, Heilongtan, North Suburb, Kunming, 650201, People’s Republic of China

      Zhenhui Cao, Hongbin Pan & Changrong Ge

    2. Faculty of Animal Science and Technology, Yunnan Agricultural University, Heilongtan, North Suburb, Kunming, 650201, People’s Republic of China

      Zhenhui Cao, Huiquan Tong, Changrong Ge & Qiuye Lin

    3. College of Food Science and Technology, Yunnan Agricultural University, Heilongtan, North Suburb, Kunming, 650201, People’s Republic of China

      Dahai Gu

    4. Post-doctoral Research Workstation, Dalian SEM Bio-Engineering Technology Co. Ltd., 58 Shengming No.1 Road, Double-D Harbor, Dalian, 116620, People’s Republic of China

      Shuying Li & Qiuye Lin

    5. School of Life Science and Biotechnology, Dalian University of Technology, 2 Linggong Road, Ganjingzi District, Dalian, 116034, People’s Republic of China

      Yongping Xu

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    1. Zhenhui Cao
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    Zhenhui Cao and Hongbin Pan contributed equally to this work.

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    Cao, Z., Pan, H., Tong, H. et al. In vitro evaluation of probiotic potential of Pediococcus pentosaceus L1 isolated from paocai—a Chinese fermented vegetable. Ann Microbiol 66, 963–971 (2016). https://doi.org/10.1007/s13213-015-1182-2

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