Probiotic and Antioxidant Potential of the <i>Lactobacillus</i> Spp. Isolated from Artisanal Fermented Pickles
The present study was based on bacterial isolation with probiotic potential from artisanal fermented pickles. A total of 36 bacterial strains were isolated from 50 different artisanal fermented pickle samples. Nine isolates with promising probiotic potential (PCR99, PCR100, PCR118, PCR119, PCR121, P...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-07-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/8/7/328 |
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| author | Urva Akmal Ifra Ghori Abdelbaset Mohamed Elasbali Bandar Alharbi Arshad Farid Abdulhakeem S. Alamri Muhammad Muzammal Syed Mohammed Basheeruddin Asdaq Mohammed A. E. Naiel Shakira Ghazanfar |
| author_facet | Urva Akmal Ifra Ghori Abdelbaset Mohamed Elasbali Bandar Alharbi Arshad Farid Abdulhakeem S. Alamri Muhammad Muzammal Syed Mohammed Basheeruddin Asdaq Mohammed A. E. Naiel Shakira Ghazanfar |
| author_sort | Urva Akmal |
| collection | DOAJ |
| description | The present study was based on bacterial isolation with probiotic potential from artisanal fermented pickles. A total of 36 bacterial strains were isolated from 50 different artisanal fermented pickle samples. Nine isolates with promising probiotic potential (PCR99, PCR100, PCR118, PCR119, PCR121, PCR125, PCR137, PCR140 and PCR141) were selected. The strains showed varied protease, amylase, lipase and cellulase patterns. The isolated strains displayed varied responses towards various antibiotic classes, i.e., PCR140 showed resistance to penicillin G, polymyxin B, Metronidazole and Streptomycin. PCR140 showed highest resistance to bile salt concentrations (0.3% and 0.5%) and acidic conditions (pH 3 and pH 4) when exposed to mimicked gastrointestinal conditions. The cell viability against enzymes produced in stomach and intestines showed different patterns as pepsin was in the range of 94.32–91.22%, pancreatic resistance 97.32–93.11% and lysozyme resistance was detected at 99.12–92.55%. Furthermore, the auto-aggregation capability of isolated strains was in the range of 46.11–33.33% and cell surface hydrophobicity was in the range of 36.55–31.33%. PCR 140 showed maximum antioxidant activity in lyophilized cells as well as probiotic potential. A phylogenetic analysis based on 16S rRNA gene sequencing confirmed that PCR140 (NMCC91) with higher in vitro probiotic and antioxidant potential belongs to the genus <i>Lactobacillus</i> with 97% similarity with <i>Lacticaseibacillus paracasei</i>. This work demonstrated that the isolate PCR 140 (NMCC91) is suitable for use in food and medical industries. |
| first_indexed | 2024-03-09T03:26:13Z |
| format | Article |
| id | doaj.art-33257c5d33164326b405e5fc37fc4726 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T03:26:13Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-33257c5d33164326b405e5fc37fc47262023-12-03T15:01:50ZengMDPI AGFermentation2311-56372022-07-018732810.3390/fermentation8070328Probiotic and Antioxidant Potential of the <i>Lactobacillus</i> Spp. Isolated from Artisanal Fermented PicklesUrva Akmal0Ifra Ghori1Abdelbaset Mohamed Elasbali2Bandar Alharbi3Arshad Farid4Abdulhakeem S. Alamri5Muhammad Muzammal6Syed Mohammed Basheeruddin Asdaq7Mohammed A. E. Naiel8Shakira Ghazanfar9Department of Biotechnology, Fatima Jinnah Women University Rawalpindi, Rawalpindi 46000, PakistanDepartment of Biotechnology, Fatima Jinnah Women University Rawalpindi, Rawalpindi 46000, PakistanDepartment of Clinical Laboratory Science, College of Applied Sciences-Qurayyat, Jouf University, Sakaka 72388, Saudi ArabiaDepartment of Medical Laboratory, College of Applied Medical Science, University of Hail, Hail 55476, Saudi ArabiaGomal Center of Biochemistry and Biotechnology, Gomal University, Dera Ismail Khan 29050, PakistanDepartment of Clinical Laboratory Sciences, The Faculty of Applied Medical Sciences, Taif University, Taif 26521, Saudi ArabiaGomal Center of Biochemistry and Biotechnology, Gomal University, Dera Ismail Khan 29050, PakistanDepartment of Pharmacy Practice, College of Pharmacy, AlMaarefa University, Dariyah, Riyadh 13713, Saudi ArabiaDepartment of Animal Production, Faculty of Agriculture, Zagazig University, Zagazig 44511, EgyptNational Institute for Genomics and Advanced Biotechnology, National Agricultural Research Centre, Islamabad 45500, PakistanThe present study was based on bacterial isolation with probiotic potential from artisanal fermented pickles. A total of 36 bacterial strains were isolated from 50 different artisanal fermented pickle samples. Nine isolates with promising probiotic potential (PCR99, PCR100, PCR118, PCR119, PCR121, PCR125, PCR137, PCR140 and PCR141) were selected. The strains showed varied protease, amylase, lipase and cellulase patterns. The isolated strains displayed varied responses towards various antibiotic classes, i.e., PCR140 showed resistance to penicillin G, polymyxin B, Metronidazole and Streptomycin. PCR140 showed highest resistance to bile salt concentrations (0.3% and 0.5%) and acidic conditions (pH 3 and pH 4) when exposed to mimicked gastrointestinal conditions. The cell viability against enzymes produced in stomach and intestines showed different patterns as pepsin was in the range of 94.32–91.22%, pancreatic resistance 97.32–93.11% and lysozyme resistance was detected at 99.12–92.55%. Furthermore, the auto-aggregation capability of isolated strains was in the range of 46.11–33.33% and cell surface hydrophobicity was in the range of 36.55–31.33%. PCR 140 showed maximum antioxidant activity in lyophilized cells as well as probiotic potential. A phylogenetic analysis based on 16S rRNA gene sequencing confirmed that PCR140 (NMCC91) with higher in vitro probiotic and antioxidant potential belongs to the genus <i>Lactobacillus</i> with 97% similarity with <i>Lacticaseibacillus paracasei</i>. This work demonstrated that the isolate PCR 140 (NMCC91) is suitable for use in food and medical industries.https://www.mdpi.com/2311-5637/8/7/328picklesprobioticslactic acid bacteria<i>Lactobacillus</i>probiotic propertyenzymatic potentials |
| spellingShingle | Urva Akmal Ifra Ghori Abdelbaset Mohamed Elasbali Bandar Alharbi Arshad Farid Abdulhakeem S. Alamri Muhammad Muzammal Syed Mohammed Basheeruddin Asdaq Mohammed A. E. Naiel Shakira Ghazanfar Probiotic and Antioxidant Potential of the <i>Lactobacillus</i> Spp. Isolated from Artisanal Fermented Pickles Fermentation pickles probiotics lactic acid bacteria <i>Lactobacillus</i> probiotic property enzymatic potentials |
| title | Probiotic and Antioxidant Potential of the <i>Lactobacillus</i> Spp. Isolated from Artisanal Fermented Pickles |
| title_full | Probiotic and Antioxidant Potential of the <i>Lactobacillus</i> Spp. Isolated from Artisanal Fermented Pickles |
| title_fullStr | Probiotic and Antioxidant Potential of the <i>Lactobacillus</i> Spp. Isolated from Artisanal Fermented Pickles |
| title_full_unstemmed | Probiotic and Antioxidant Potential of the <i>Lactobacillus</i> Spp. Isolated from Artisanal Fermented Pickles |
| title_short | Probiotic and Antioxidant Potential of the <i>Lactobacillus</i> Spp. Isolated from Artisanal Fermented Pickles |
| title_sort | probiotic and antioxidant potential of the i lactobacillus i spp isolated from artisanal fermented pickles |
| topic | pickles probiotics lactic acid bacteria <i>Lactobacillus</i> probiotic property enzymatic potentials |
| url | https://www.mdpi.com/2311-5637/8/7/328 |
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