Characterisation and preliminary lipid-lowering evaluation of Lactobacillus isolated from a traditional Serbian dairy product
Samo za registrovane korisnike
2015
Autori
Zavisić, G.Ristić, S.
Petricević, S.
Jovanović, J. Novakovic
Radulović, Z.
Petković, B. Janac
Strahinić, Ivana
Piperski, V.
Konferencijski prilog (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
We investigated the potential probiotic properties of indigenous lactic acid bacteria (LAB) isolated from Serbian homemade cheese. Seventeen LAB strains were isolated and characterised using standard protocols. One of the strains showed several probiotic properties: survival at low pH and in bile salts solution, antimicrobial activity, susceptibility to antibiotics and adhesion to hexodecane. DNA analysis identified the isolate as Lactobacillus casei, hereafter named Lactobacillus casei 5s. The lipid lowering effect of Lactobacillus casei 5s was evaluated in vivo using a hyperlipidemic rat model. Orally administered Lactobacillus casei 5s significantly decreased the elevated total serum cholesterol and triglycerides, and attenuated macro vesicular steatosis in the liver. Moreover, Lactobacillus casei 5s improved the intestinal microbial balance in favour of lactobacilli, while decreasing the number of Escherichia coli cells. The bacteria were re-isolated and identified from the surface... of the intestinal mucosa and from the faecal samples of treated animals, indicating adhesiveness and colonisation ability. The results of an acute oral toxicity study in mice and the absence of translocation to other organs demonstrated the safety of the strain. In conclusion, Lactobacillus casei 5s demonstrated promising probiotic potential and might be a good candidate for more detailed investigations.
Ključne reči:
safety / probiotic / lipid-lowering effect / Lactobacillus caseiIzvor:
Beneficial Microbes, 2015, 6, 1, 119-128Izdavač:
- Wageningen Academic Publishers, Wageningen
DOI: 10.3920/BM2014.0018
ISSN: 1876-2883
PubMed: 24889894
WoS: 000354633300012
Scopus: 2-s2.0-84920970045
Institucija/grupa
Institut za molekularnu genetiku i genetičko inženjerstvoTY - CONF AU - Zavisić, G. AU - Ristić, S. AU - Petricević, S. AU - Jovanović, J. Novakovic AU - Radulović, Z. AU - Petković, B. Janac AU - Strahinić, Ivana AU - Piperski, V. PY - 2015 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/888 AB - We investigated the potential probiotic properties of indigenous lactic acid bacteria (LAB) isolated from Serbian homemade cheese. Seventeen LAB strains were isolated and characterised using standard protocols. One of the strains showed several probiotic properties: survival at low pH and in bile salts solution, antimicrobial activity, susceptibility to antibiotics and adhesion to hexodecane. DNA analysis identified the isolate as Lactobacillus casei, hereafter named Lactobacillus casei 5s. The lipid lowering effect of Lactobacillus casei 5s was evaluated in vivo using a hyperlipidemic rat model. Orally administered Lactobacillus casei 5s significantly decreased the elevated total serum cholesterol and triglycerides, and attenuated macro vesicular steatosis in the liver. Moreover, Lactobacillus casei 5s improved the intestinal microbial balance in favour of lactobacilli, while decreasing the number of Escherichia coli cells. The bacteria were re-isolated and identified from the surface of the intestinal mucosa and from the faecal samples of treated animals, indicating adhesiveness and colonisation ability. The results of an acute oral toxicity study in mice and the absence of translocation to other organs demonstrated the safety of the strain. In conclusion, Lactobacillus casei 5s demonstrated promising probiotic potential and might be a good candidate for more detailed investigations. PB - Wageningen Academic Publishers, Wageningen C3 - Beneficial Microbes T1 - Characterisation and preliminary lipid-lowering evaluation of Lactobacillus isolated from a traditional Serbian dairy product EP - 128 IS - 1 SP - 119 VL - 6 DO - 10.3920/BM2014.0018 ER -
@conference{ author = "Zavisić, G. and Ristić, S. and Petricević, S. and Jovanović, J. Novakovic and Radulović, Z. and Petković, B. Janac and Strahinić, Ivana and Piperski, V.", year = "2015", abstract = "We investigated the potential probiotic properties of indigenous lactic acid bacteria (LAB) isolated from Serbian homemade cheese. Seventeen LAB strains were isolated and characterised using standard protocols. One of the strains showed several probiotic properties: survival at low pH and in bile salts solution, antimicrobial activity, susceptibility to antibiotics and adhesion to hexodecane. DNA analysis identified the isolate as Lactobacillus casei, hereafter named Lactobacillus casei 5s. The lipid lowering effect of Lactobacillus casei 5s was evaluated in vivo using a hyperlipidemic rat model. Orally administered Lactobacillus casei 5s significantly decreased the elevated total serum cholesterol and triglycerides, and attenuated macro vesicular steatosis in the liver. Moreover, Lactobacillus casei 5s improved the intestinal microbial balance in favour of lactobacilli, while decreasing the number of Escherichia coli cells. The bacteria were re-isolated and identified from the surface of the intestinal mucosa and from the faecal samples of treated animals, indicating adhesiveness and colonisation ability. The results of an acute oral toxicity study in mice and the absence of translocation to other organs demonstrated the safety of the strain. In conclusion, Lactobacillus casei 5s demonstrated promising probiotic potential and might be a good candidate for more detailed investigations.", publisher = "Wageningen Academic Publishers, Wageningen", journal = "Beneficial Microbes", title = "Characterisation and preliminary lipid-lowering evaluation of Lactobacillus isolated from a traditional Serbian dairy product", pages = "128-119", number = "1", volume = "6", doi = "10.3920/BM2014.0018" }
Zavisić, G., Ristić, S., Petricević, S., Jovanović, J. N., Radulović, Z., Petković, B. J., Strahinić, I.,& Piperski, V.. (2015). Characterisation and preliminary lipid-lowering evaluation of Lactobacillus isolated from a traditional Serbian dairy product. in Beneficial Microbes Wageningen Academic Publishers, Wageningen., 6(1), 119-128. https://doi.org/10.3920/BM2014.0018
Zavisić G, Ristić S, Petricević S, Jovanović JN, Radulović Z, Petković BJ, Strahinić I, Piperski V. Characterisation and preliminary lipid-lowering evaluation of Lactobacillus isolated from a traditional Serbian dairy product. in Beneficial Microbes. 2015;6(1):119-128. doi:10.3920/BM2014.0018 .
Zavisić, G., Ristić, S., Petricević, S., Jovanović, J. Novakovic, Radulović, Z., Petković, B. Janac, Strahinić, Ivana, Piperski, V., "Characterisation and preliminary lipid-lowering evaluation of Lactobacillus isolated from a traditional Serbian dairy product" in Beneficial Microbes, 6, no. 1 (2015):119-128, https://doi.org/10.3920/BM2014.0018 . .