In Vitro Probiotic Properties and DNA Protection Activity of Yeast and Lactic Acid Bacteria Isolated from A Honey-Based Kefir Beverage
In Vitro Probiotic Properties and DNA Protection Activity of Yeast and Lactic Acid Bacteria Isolated from A Honey-Based Kefir Beverage
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The probiotic characteristics of three acid-tolerant microbial strains, viz., Lactobacillus satsumensis LPBF1, Leuconostoc mesenteroides LPBF2 and Saccharomyes cerevisiae LPBF3, isolated from a honey-based kefir functional beverage, were studied following the requirements established by the Food and Agriculture Organization of the United Nation/World Health Organization (FAO/WHO), including host-associated stress resistance, epithelium adhesion ability, and antimicrobial activity.The three microbial strains tolerated different pH values (2.0, 3.0, 4.
0 and 7.0) and bile salt concentrations (0.3% and 0.6%), and survive in the presence of simulated gastric juice, which USB Type-C 14" Dock are conditions imposed by the gastrointestinal tract.In addition, they showed high percentages of hydrophobicity, auto aggregation and anti-pathogenic against Escherichia coli and Staphylococcus aureus, with no hemolytic activity.
The protective capacity of human DNA through microbial treatment was investigated by single-cell gel electrophoresis (SCGE) comet assay.The three selected strains showed DNA protection effect against damage caused by hydroxyl radical (H2O2).However, when the S.cerevisiae treatment was applied, Fan Shop - Oilers - Hats the most effective DNA protection index was observed, which can be associated to its high production of extracellular antioxidants as reveled by the 2,2-diphenyl-1-picryl-hydrazylhydrate (DPPH) method.These results indicated that the three selected microbial strains could be useful for preventing oxidative DNA damage and cellular oxidation in food products.
As well-adapted microbial cells, the selected strains can be used for production of non-dairy functional beverages, especially for vegans and/or vegetarians and lactose intolerants.