Evaluation of probiotic properties of Lactobacillus brevis strain PML1 Based on the ability to adhesion to the epithelial cells of intestine

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Falah Fereshteh; MORTAZAVI SEYED ALI; TABATABAEI YAZDI FARIDEH

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Journal: JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY Year:2019 | Volume:5 | Issue:1 Page(s): 41-53

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Title

Evaluation of probiotic properties of Lactobacillus brevis strain PML1 Based on the ability to adhesion to the epithelial cells of intestine

Author(s)

Falah Fereshteh | MORTAZAVI SEYED ALI | TABATABAEI YAZDI FARIDEH | Issue Writer Certificate

Keywords

AdhesionQ1

Caco-2Q2

Lactobacillus brevisQ1

Probiotic potentialQ1

TarkhinehQ1

Abstract

Nowadays, the increase in diseases and the appearance of antibiotic-resistant bacteria has urged researchers to increase the nutritional health of society by applying new methods and benefiting from useful microorganisms, including probiotics. Therefore, the isolation and identification of beneficial microorganisms with probiotic properties has been important for increasing health among people. The most important probiotic bacteria are the genus Lactobacillus. In this study, Lactobacillus brevis strain PML1's probiotic properties have been evaluated. The tolerance of bile salts, antibiotic resistance, the ability to control pathogens, and the hydrophobicity properties of the strain have been studied. Then, in the complementary assay, the Adhesion ability to Caco-2 cells, the survival in gastrointestinal simulated conditions are evaluated. The results show that the strain has a high potential for survival in bile salts of the intestine. The percentage of hydrophobicity of strain was 18/33%. Adhesion rates for Caco-2 cells were 13. 8%, also L. brevis strain PML1 showed a high ability to prevent the pathogenicity of Adhesion (35. 5%). According to the results of the L. brevis strain PML1 has a relatively suitable Probiotic potential. Therefore, it is recommended to use this strain as a probiotic supplement in fermentative cultivations or as a cocultivation in the fermentation process of various foods.

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APA: Copy

Falah, Fereshteh, MORTAZAVI, SEYED ALI, & TABATABAEI YAZDI, FARIDEH. (2019). Evaluation of probiotic properties of Lactobacillus brevis strain PML1 Based on the ability to adhesion to the epithelial cells of intestine. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, 5(1 ), 41-53. SID. https://sid.ir/paper/377820/en

Vancouver: Copy

Falah Fereshteh, MORTAZAVI SEYED ALI, TABATABAEI YAZDI FARIDEH. Evaluation of probiotic properties of Lactobacillus brevis strain PML1 Based on the ability to adhesion to the epithelial cells of intestine. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY[Internet]. 2019;5(1 ):41-53. Available from: https://sid.ir/paper/377820/en

IEEE: Copy

Fereshteh Falah, SEYED ALI MORTAZAVI, and FARIDEH TABATABAEI YAZDI, “Evaluation of probiotic properties of Lactobacillus brevis strain PML1 Based on the ability to adhesion to the epithelial cells of intestine,” JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, vol. 5, no. 1 , pp. 41–53, 2019, [Online]. Available: https://sid.ir/paper/377820/en

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