Nutrition And Food In Health And Disease

en Probiotic Characterization of Limosilactobacillus fermentum Isolated from Local Yogurt: Interaction with Pathogenic Bacteria and Caco-2 Enteric Cell Line Food Science Food Science پژوهشي Research Background and Objectives: The term "probiotic," which is relatively novel and means "for life," is typically used to refer to bacteria that include positive effects on humans and animals. In this study, probiotic characteristics of Limosilactobacillus fermentum IMAU70160, isolated from local yogurt were investigated. Materials and Methods: In this study, molecular identification of a strain isolated from local yogurt was carried out by 16S rRNA gene analysis using 27FYM and 1492R universal primers. Probiotic potential of L. fermentum IMAU70160 was carried out. Results: Strain was resistant to low pH, bile salts and simulated gastrointestinal conditions. The strain cell surface hydrophobicity, auto-aggregation, co-aggregation, adhesion capacity, anti-adhesion effect, antioxidant activity and cholesterol removal ability were 44.49, 33.29, 20.11, 10.30, 19.16–42.40, 48.40 and 43.20%, respectively. Staphylococcus aureus and Escherichia coli were the most sensitive and the most resistant bacterial species to cell-free supernatant (CFS) of L. fermentum IMAU70160, respectively. The two aCFS and nCFS were capable of inhibiting growth of pathogens. In general, aCFS included a greater antimicrobial activity than that nCFS did. Similar results were observed in the modified double-layer method. It showed no hemolytic or DNase activity and was unable to generate biogenic amines. The strain was greatly sensitive to imipenem (22.10 mm), chloramphenicol (22.80 mm), nitrofurantoin (24.50 mm) and ciprofloxacin (28.20 mm) with inhibition zones. Conclusions: Further studies are needed to verify biological and functional characteristics of L. fermentum IMAU70160-loaded food products. Limosilactobacillus fermentum, Antioxidant activity, Caco-2 cells, Hydrophobicity 37 45 http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-542-4&slc_lang=en&sid=1 Behrooz Alizadeh Behbahani behrooz66behbahani@gmail.com 10031947532846006055 10031947532846006055 Yes Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran Hassan Barzegar hbarzegar@asnrukh.ac.ir 10031947532846006056 10031947532846006056 No Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran Mohammad Amin Mehrnia mehrnia@asnrukh.ac.ir 10031947532846006057 10031947532846006057 No Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran Mitra Ghodsi ghodsimitra@gmail.com 10031947532846006058 10031947532846006058 No Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran