Molecular Identification of Lactobacillus acidophilus Strain ABC240 Isolated from Traditional Yogurt and Assessing Its Stability and Safety as well as Antibacterial and Antioxidant Activities

Alizadeh Behbahani, Behrooz; Hossein Jooyandeh, Hossein; Rafiee, Heidar

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Volume 11, Issue 4 (Oct-Dec 2024)

Nutr Food Sci Res 2024, 11(4): 31-39

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Molecular Identification of Lactobacillus acidophilus Strain ABC240 Isolated from Traditional Yogurt and Assessing Its Stability and Safety as well as Antibacterial and Antioxidant Activities

Behrooz Alizadeh Behbahani ^*

, Hossein Hossein Jooyandeh

, Heidar Rafiee

Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran , behrooz66behbahani@gmail.com

Abstract: (174 Views)

Background and Objectives: In recent years, research has focused on the isolation of new bacterial strains with diverse and beneficially biological activities. This study investigated stability (under various acid concentrations, various bile-salt concentrations, cholesterol absorption ability and surface hydrophobicity) and antagonistic, antioxidant and immune activities of Lactobacillus acidophilus strain ABC240 isolated from traditional yogurts.
Materials and Methods: Strain was identified using polymerase chain reaction technique. Its viability was assessed under acidic conditions (pH values of 3, 4 and 5) and in presence of bile salts (concentrations of 0.3, 0.5 and 0.7%). Additionally, antimicrobial activity was assessed through well diffusion and disc diffusion methods. Antioxidant capacity was assessed using ABTS (2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid) and DPPH (2,2-diphenyl-1-picrylhydrazyl) assays. This study analyzed the microbial cell surface hydrophobicity, cholesterol absorption ability and safety parameters, including antibiotic sensitivity, hemolytic activity, DNase activity and biogenic amine production.
Results: Results demonstrated high stability of this strain against various concentrations of acid (pH values of 3, 4 and 5) and bile salts (0.3, 0.5 and 0.7%). Ability of Lactobacillus acidophilus strain ABC240 to absorb cholesterol included 43.60% ±0.66 and its cell surface hydrophobicity was assessed at 50.49% ±0.63. The antimicrobial potential assessments revealed strong activity against several bacterial species. Furthermore, antioxidant activities, assessed using DPPH and ABTS methods, were detected as 44.69% ±0.89 and 49.80% ±0.79, respectively, indicating the bacterial high potential in inhibiting free radicals. Antibiotic sensitivity assay showed a non-growth zone diameter ranging from 13.20 mm ±0.55 (vancomycin) to 24.50 mm ±0.66 (chloramphenicol). Lactobacillus acidophilus strain ABC240 showed no hemolytic or DNase activity and did not produce biogenic amines.
Conclusions: In conclusion, Lactobacillus acidophilus strain ABC240 can be introduced as a new probiotic strain with biological and functional characteristics appropriate for use in the food industry.

Keywords: Dairy fermentation products, Probiotic characteristics, Antimicrobial activity, Biogenic amines

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Article type: Research | Subject: Food Science
Received: 2024/08/19 | Accepted: 2024/09/27 | Published: 2024/11/23

The high stability of Lactobacillus acidophilus strain ABC240 against various concentrations of acid (pH values of 3, 4 and 5) and bile salts (0.3, 0.5 and 0.7%) was demonstrated.
The ability of Lactobacillus acidophilus strain ABC240 to absorb cholesterol was 43.60% ±0.66 and its cell surface hydrophobicity was assessed as 50.49% ±0.63.
The antioxidant activities of Lactobacillus acidophilus strain ABC240, assessed using DPPH and ABTS methods, were detected as 44.69% ±0.89 and 49.80% ±0.79, respectively, indicating the microbial high potential in inhibiting formation of free radicals.
Antibiotic sensitivity assays showed a non-growth zone diameter ranging from 13.20 mm ±0.55 (vancomycin) to 24.50 mm ±0.66 (chloramphenicol). The Lactobacillus acidophilus strain ABC240 showed no hemolytic or DNase activity and did not produce biogenic amines.

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Alizadeh Behbahani B, Hossein Jooyandeh H, Rafiee H. Molecular Identification of Lactobacillus acidophilus Strain ABC240 Isolated from Traditional Yogurt and Assessing Its Stability and Safety as well as Antibacterial and Antioxidant Activities. Nutr Food Sci Res 2024; 11 (4) :31-39
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