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Start date: 2020Subject: search.filters.subject.Lactic acid bacteria

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Now showing 1 - 6 of 6
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    Integrative genome analysis of bacteriocin-producing Lactiplantibacillus pentosus LNP1-39 and its synbiotic role in suppressing food-borne pathogens
    (2026-06-01)
    Jirakanjanasit, Thanadol
    ;
    Choovet, Natladda
    ;
    Booncharoen, Auttaporn
    ;
    Kingkaew, Engkarat
    ;
    Poothong, Saranporn
    Lactic acid bacteria were isolated from traditional Thai-fermented foods. Among these, the strain LNP1-39, closely related to Lactiplantibacillus pentosus, was selected for further study because of its non-pathogenic profile. The bacteriocins produced by L. pentosus LNP1-39 were proteinaceous substances that exhibited strong antimicrobial activity across a wide pH range (pH 2–11; 6400–2400 AU/mL) and thermal stability at 100 °C for 40 min (400 AU/mL). These bacteriocins showed a narrow antimicrobial spectrum, effectively targeting Gram-positive pathogens, such as Kocuria rhizophila MIII, Enterococcus faecalis JCM 5803<sup> T</sup>, and Listeria monocytogenes ATCC 19115. Comprehensive safety assessments, including whole-genome analysis and in vitro tests, confirmed a low risk of antibiotic resistance and the absence of virulence factors. Strain LNP1-39 was confirmed to be closely related to L. pentosus DSM 20314<sup> T</sup> via digital DNA‒DNA hybridization (dDDH; 75.4%), with average nucleotide identity (ANI) at 96.56% ANIb and 97.22% ANIm values. Additionally, LNP1-39 produces pediocin with notable similarity (76.29% identity to pediocin) and presents low risks for antibiotic-resistance genes or transfer genes while providing antioxidant properties. Strain LNP1-39 survived harsh gastrointestinal tract conditions and exhibited a favorable prebiotic index and positive prebiotic activity score when paired with polydextrose or isomalto-oligosaccharide. These findings support L. pentosus LNP1-39 as potential bacteriocin-producing lactic acid bacteria for further application in food preservation and pathogen control or as a synbiotic.
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    Lactic acid bacteria in the gastrointestinal tract: Anti-helicobacter pylori
    (2024-06-03)
    Techo, Sujitra
    ;
    Kingkaew, Engkarat
    ;
    Tanasupawat, Somboon
    Numerous bacterial species have been found throughout the human GI tract, which consists of the oral cavity, stomach, intestine, and colon. Lactic acid bacteria (LAB), including Lactobacillus (L. ) acidophilus, L. salivarius, L. johnsonii, L. crispatus, L. casei, L. paracasei, L. rhamnosus, L. reuteri, L. oris, L. vaginalis, L. gasseri, L. plantarum, L. buchneri, L. mali, L. ruminis, L. delbrueckii, L. sakei, L. fermentum, L. helviticus, and L. brevis ; Streptococcus ( S. ) salivarius, S. pneumonia, S. mitis, S. oralis, S. parasanguinis, S. anginosus, S. constellatus, S. caprinus, and S. mutans ; Leuconostoc (Ln. ) mesenteroides and Ln. argentinum ; Lactococcus (Lc.) lactis; and Enterococcus (En. ) strains, are distributed throughout the human GI tract. The bacterial microbiota in humans changes when infected with Helicobacter (H. ) pylori. Moreover, antibiotics and proton pump inhibitors (PPIs) used in the regimen influence microbial microbiota. However, alteration of bacterial diversity is rather complicated and has conflicting effects. To maintain microbial balance in the GI tract, several studies have used probiotics as adjunctive therapy to reduce the number of H. pylori in infected humans, replacing antibiotics alone. Probiotics have shown a higher eradication rate of H. pylori when compared with antibiotics alone. Bacteriocin production by LAB is one of the interesting mechanisms that can inhibit the growth of H. pylori. Bacteriocins and bacteriocin-like substances exhibiting antibacterial properties against H. pylori have been reported. These active peptides could be exploited to develop novel therapeutics for treating H. pylori infection.
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    Screening of bacteriocin-producing bacteria associated in traditional Thai fermented beef (MUM)
    (2023-08-28)
    Piayura, S.
    ;
    Pinsirodom, P.
    ;
    Surapantapisit, Y.
    ;
    Swetwiwathana, A.
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    In vitro screening of potential probiotic lactic acid bacteria isolated from intestinal contents and gills of Nile tilapia
    (2020-07-01)
    Prachom, N.
    ;
    Rumjuankiat, K.
    ;
    Sanguankiat, A.
    ;
    Boonyoung
    ;
    Pilasombut, K.
    The potential probiotic lactic acid bacteria (LAB) were isolated from intestinal contents and gills of Nile tilapia (Oreochromis niloticus). Those properties included antagonistic activity against pathogenic bacteria, tolerance to pH, NaCl, fresh bile from Nile tilapia. Moreover, drug resistance profiles were examined. A total of forty isolates were collected. LAB isolated from the intestinal contents showed inhibitory activity against Bacillus coagulans TISTR1447, Pseudomonas fluorescens TISTR358 and Salmonella Typhimurium TISTR292, whereas those from the gills revealed only antagonistic activity against Bacillus coagulans TISTR1447, S. Typhimurium TISTR292 and Escherichia coli TISTR780. Isolates LI10 and LG5 were selected for further evaluation of probiotic properties. Both isolates could grow in pH 4-10, NaCl concentration up to 10% and fresh bile concentration up to 10%. These isolates were resistant to cefovecin, marbofloxacin, clindamycin and trimethoprim/sulfamethoxazole, meanwhile they were susceptible to benzylpenicillin, amoxicillin/clavulanic acid, vancomycin, tetracycline, nitrofurantoin and chloramphenicol. In addition, both isolates were identified by Matrix-assisted lazer desorption/ionization-time of flight mass spectrometry (MALDI-TOF MS) as Enterococcus feacalis. Therefore, these two isolates could potentially be used as probiotics.
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    Encapsulation of Pediococcus pentosaceus RSU-Nh1 into pectin-sodium alginate and chitosan coating
    (2020-01-01)
    Yodsenee, K.
    ;
    Showpanish, K.
    ;
    Sonhom, N.
    ;
    Pilasombut, K.
    ;
    Prachom, N.
    Lactic acid bacteria (LAB) are beneficial to the human intestines, they inhibit the growth of pathogenic microorganisms and are used for lactic acid fermentation. LAB are partially digested when they pass through the digestive system, resulting in reduced survival rate. Encapsulation can be used to enhance the survival of probiotic bacteria as protection against harsh conditions in the gastrointestinal tract. Results indicated that the initial cell numbers of Pediococcus pentosaceus RSU-Nh1, free cells survived with 7.68 log CFU/ml, whereas encapsulation using sodium alginate combined with various pectins extracted from pomelo and passion fruit peel exhibited free cell survival with 7.35 and 8.12 log CFU/ml, respectively. Encapsulation by combining chitosan with shrimp shells and fish scales showed cell survival rates of 8.59 and 8.08 log CFU/ml, respectively, while encapsulation with pectin from passion fruit coated with chitosan from shrimp shells showed the highest number of Ped. pentosaceus RSU-Nh1 with 9.24 log CFU/ml in gastrointestinal simulation. It revealed that encapsulation improved the survival of Ped. pentosaceus RSU-Nh1 in simulated gastrointestinal conditions.
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    Effect of extracted pectin from fruit wastes on growth of Pediococcus pentosaceus RSU-Nh1 and Lactobacillus plantarum RSU-SO2
    (2020-01-01)
    Showpanish, K.
    ;
    Sonhom, N.
    ;
    Pilasombut, K.
    ;
    Woraprayote, W.
    ;
    Prachom, N.
    Two strains of lactic acid bacteria identified as Pediococcus pentosaceus RSU-Nh1 and Lactobacillus plantarum RSU-SO2 were isolated from Thai fermented pork sausage (Nham) and fermented spring onion (Ton-Hom-Dong) respectively. The culture supernatant (CFS) of both strains exhibited antimicrobial activity against both Gram-positive and Gramnegative pathogenic bacteria. After being treated with alpha-chymotrypsin and trypsin, the antimicrobial activity of their CFS was eliminated, which suggests that the antimicrobial compound produced was antimicrobial peptide or bacteriocin. Pectin extracted from different fruit peels was supplemented in the bacterial growth medium to investigate the effect of pectin on the growth and antimicrobial production of Ped. pentosaceus RSU-Nh1 and Lb. plantarum RSU-SO2. Pectin was extracted from pomelo, durian, passion fruit and salacca fruit peels with a pectin yield of 5.02 to 26.44%, degree of esterification of 80.84 to 86.68%, and galacturonic acid content of 52.36 to 64.23%. Supplementation with pomelo and passion fruit pectin exhibited the highest improvement of bacterial growth and antimicrobial production of Ped. pentosaceus RSU-Nh1 and Lb. plantarum RSU-SO2. These findings suggested the potential application of these pectin extracts as prebiotics to promote the growth and antimicrobial production of lactic acid bacteria.