Probiotic Properties Including the Antioxidant and Hypoglycemic Ability of Lactic Acid Bacteria from Fermented Grains of Chinese Baijiu
In this study, lactic acid bacteria (LAB) strains were isolated from fermented grains of traditional Chinese Baijiu, and their probiotic properties were characterized. Eleven out of 29 LAB strains showed good tolerance to the gastrointestinal tract and bile salts. The surface characteristics (auto-a...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/21/3476 |
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| author | Sanhong Fan Tengda Xue Baoqing Bai Tao Bo Jinhua Zhang |
| author_facet | Sanhong Fan Tengda Xue Baoqing Bai Tao Bo Jinhua Zhang |
| author_sort | Sanhong Fan |
| collection | DOAJ |
| description | In this study, lactic acid bacteria (LAB) strains were isolated from fermented grains of traditional Chinese Baijiu, and their probiotic properties were characterized. Eleven out of 29 LAB strains showed good tolerance to the gastrointestinal tract and bile salts. The surface characteristics (auto-aggregation, co-aggregation, hydrophobicity), safety (hemolytic and antibiotic sensitivity), antibacterial activity against three foodborne pathogens, and antioxidant and hypoglycemic properties of the 11 LAB strains were investigated. Principal component analysis (PCA) was used to comprehensively evaluate LAB strains and their probiotic properties. It was found that <i>Weissella cibaria</i> (OP288150), <i>Pediococcus acidilactici</i> (OP288151), <i>Pediococcus pentosaceus</i> (OP288154), <i>Pediococcus pentosaceus</i> (OP288156) and <i>Levilactobacillus brevis</i> (OP288158) showed high probiotic properties, with potential for commercial development. The results also demonstrated that fermented grains of Chinese Baijiu can be used as a source of high-quality probiotics. |
| first_indexed | 2024-03-09T19:04:37Z |
| format | Article |
| id | doaj.art-8262f6fda1314abea98d6067fc6a9e2f |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T19:04:37Z |
| publishDate | 2022-11-01 |
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| record_format | Article |
| series | Foods |
| spelling | doaj.art-8262f6fda1314abea98d6067fc6a9e2f2023-11-24T04:41:26ZengMDPI AGFoods2304-81582022-11-011121347610.3390/foods11213476Probiotic Properties Including the Antioxidant and Hypoglycemic Ability of Lactic Acid Bacteria from Fermented Grains of Chinese BaijiuSanhong Fan0Tengda Xue1Baoqing Bai2Tao Bo3Jinhua Zhang4College of Life Sciences, Shanxi University, Taiyuan 030006, ChinaCollege of Life Sciences, Shanxi University, Taiyuan 030006, ChinaCollege of Life Sciences, Shanxi University, Taiyuan 030006, ChinaCollege of Life Sciences, Shanxi University, Taiyuan 030006, ChinaCollege of Life Sciences, Shanxi University, Taiyuan 030006, ChinaIn this study, lactic acid bacteria (LAB) strains were isolated from fermented grains of traditional Chinese Baijiu, and their probiotic properties were characterized. Eleven out of 29 LAB strains showed good tolerance to the gastrointestinal tract and bile salts. The surface characteristics (auto-aggregation, co-aggregation, hydrophobicity), safety (hemolytic and antibiotic sensitivity), antibacterial activity against three foodborne pathogens, and antioxidant and hypoglycemic properties of the 11 LAB strains were investigated. Principal component analysis (PCA) was used to comprehensively evaluate LAB strains and their probiotic properties. It was found that <i>Weissella cibaria</i> (OP288150), <i>Pediococcus acidilactici</i> (OP288151), <i>Pediococcus pentosaceus</i> (OP288154), <i>Pediococcus pentosaceus</i> (OP288156) and <i>Levilactobacillus brevis</i> (OP288158) showed high probiotic properties, with potential for commercial development. The results also demonstrated that fermented grains of Chinese Baijiu can be used as a source of high-quality probiotics.https://www.mdpi.com/2304-8158/11/21/3476fermented grainsBaijiulactic acid bacteriaprobiotic properties |
| spellingShingle | Sanhong Fan Tengda Xue Baoqing Bai Tao Bo Jinhua Zhang Probiotic Properties Including the Antioxidant and Hypoglycemic Ability of Lactic Acid Bacteria from Fermented Grains of Chinese Baijiu Foods fermented grains Baijiu lactic acid bacteria probiotic properties |
| title | Probiotic Properties Including the Antioxidant and Hypoglycemic Ability of Lactic Acid Bacteria from Fermented Grains of Chinese Baijiu |
| title_full | Probiotic Properties Including the Antioxidant and Hypoglycemic Ability of Lactic Acid Bacteria from Fermented Grains of Chinese Baijiu |
| title_fullStr | Probiotic Properties Including the Antioxidant and Hypoglycemic Ability of Lactic Acid Bacteria from Fermented Grains of Chinese Baijiu |
| title_full_unstemmed | Probiotic Properties Including the Antioxidant and Hypoglycemic Ability of Lactic Acid Bacteria from Fermented Grains of Chinese Baijiu |
| title_short | Probiotic Properties Including the Antioxidant and Hypoglycemic Ability of Lactic Acid Bacteria from Fermented Grains of Chinese Baijiu |
| title_sort | probiotic properties including the antioxidant and hypoglycemic ability of lactic acid bacteria from fermented grains of chinese baijiu |
| topic | fermented grains Baijiu lactic acid bacteria probiotic properties |
| url | https://www.mdpi.com/2304-8158/11/21/3476 |
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