PDF(Pubmed)
Abstract：
Probiotics are known for their health-promoting resources and are considered as beneficial microorganisms. The current study focuses on the isolation, and on a complete in vitro and in vivo characterization, of yeast and lactic acid bacteria acquired from traditional homemade kefir in order to assess their potentiality as probiotic candidates. In particular, the isolates Pichia kudriavzevii Y1, Lactococcus lactis subsp. hordniae LAB1 and Lactococcus lactis subsp. lactis LAB2 were subjected to in vitro characterization to evaluate their suitability as probiotics. Resistance to acid and bile salts, auto-aggregation, co-aggregation, hydrophobicity, and biofilm production capability were examined, as well as their antioxidant activity. A safety assessment was also conducted to confirm the non-pathogenic nature of the isolates, with hemolysis assay and antibiotic resistance assessment. Moreover, mortality in the invertebrate model Galleria mellonella was evaluated. Current findings showed that P. kudriavzevii exhibited estimable probiotic properties, placing them as promising candidates for functional foods. Both lactic acid bacteria isolated in this work could be classified as potential probiotics with advantageous traits, including antimicrobial activity against enteric pathogens and good adhesion ability on intestinal cells. This study revealed that homemade kefir could be a beneficial origin of different probiotic microorganisms that may enhance health and wellness.
摘要：
益生菌以其促进健康的资源而闻名，被认为是有益的微生物。目前的研究重点是隔离，在完整的体外和体内表征上，从传统的自制开菲尔中获得的酵母和乳酸菌，以评估它们作为益生菌候选物的潜力。特别是,分离株毕赤酵母，乳酸乳球菌亚种。hordniaeLAB1和乳酸乳球菌亚种。对乳酸LAB2进行体外表征，以评估其作为益生菌的适用性。耐酸盐和胆盐，自动聚合，共同聚集，疏水性,并检查了生物膜的生产能力，以及它们的抗氧化活性。还进行了安全性评估，以确认分离物的非致病性，溶血试验和抗生素耐药性评估。此外，评估了无脊椎动物模型Galleriamellonella的死亡率。目前的研究结果表明，P.kudriavzevii表现出可估计的益生菌特性，将它们作为功能性食品的有希望的候选人。在这项工作中分离出的两种乳酸菌都可以归类为具有优势性状的潜在益生菌，包括对肠道病原菌的抗菌活性和对肠道细胞的良好粘附能力。这项研究表明，自制开菲尔可能是不同益生菌微生物的有益来源，可以增强健康和保健。
