Evaluation of Potential Probiotic Properties and In Vivo Safety of Lactic Acid Bacteria and Yeast Strains Isolated from Traditional Home-Made Kefir
Probiotics are known for their health-promoting resources and are considered as beneficial microorganisms. The current study focuses on the isolation, and on a complete in vitro and in vivo characterization, of yeast and lactic acid bacteria acquired from traditional homemade kefir in order to asses...
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| Format: | Article |
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MDPI AG
2024-03-01
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| Series: | Foods |
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| author | Angela Maione Marianna Imparato Annalisa Buonanno Maria Michela Salvatore Federica Carraturo Elisabetta de Alteriis Marco Guida Emilia Galdiero |
| author_facet | Angela Maione Marianna Imparato Annalisa Buonanno Maria Michela Salvatore Federica Carraturo Elisabetta de Alteriis Marco Guida Emilia Galdiero |
| author_sort | Angela Maione |
| collection | DOAJ |
| description | Probiotics are known for their health-promoting resources and are considered as beneficial microorganisms. The current study focuses on the isolation, and on a complete in vitro and in vivo characterization, of yeast and lactic acid bacteria acquired from traditional homemade kefir in order to assess their potentiality as probiotic candidates. In particular, the isolates <i>Pichia kudriavzevii</i> Y1, <i>Lactococcus lactis</i> subsp. <i>hordniae</i> LAB1 and <i>Lactococcus lactis</i> subsp. <i>lactis</i> LAB2 were subjected to in vitro characterization to evaluate their suitability as probiotics. Resistance to acid and bile salts, auto-aggregation, co-aggregation, hydrophobicity, and biofilm production capability were examined, as well as their antioxidant activity. A safety assessment was also conducted to confirm the non-pathogenic nature of the isolates, with hemolysis assay and antibiotic resistance assessment. Moreover, mortality in the invertebrate model <i>Galleria mellonella</i> was evaluated. Current findings showed that <i>P. kudriavzevii</i> exhibited estimable probiotic properties, placing them as promising candidates for functional foods. Both lactic acid bacteria isolated in this work could be classified as potential probiotics with advantageous traits, including antimicrobial activity against enteric pathogens and good adhesion ability on intestinal cells. This study revealed that homemade kefir could be a beneficial origin of different probiotic microorganisms that may enhance health and wellness. |
| first_indexed | 2024-04-24T10:46:05Z |
| format | Article |
| id | doaj.art-e5bb9534c48b4bbd94ca535b13483a8c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-24T10:46:05Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e5bb9534c48b4bbd94ca535b13483a8c2024-04-12T13:18:27ZengMDPI AGFoods2304-81582024-03-01137101310.3390/foods13071013Evaluation of Potential Probiotic Properties and In Vivo Safety of Lactic Acid Bacteria and Yeast Strains Isolated from Traditional Home-Made KefirAngela Maione0Marianna Imparato1Annalisa Buonanno2Maria Michela Salvatore3Federica Carraturo4Elisabetta de Alteriis5Marco Guida6Emilia Galdiero7Department of Biology, University of Naples “Federico II”, 80126 Naples, ItalyDepartment of Biology, University of Naples “Federico II”, 80126 Naples, ItalyDepartment of Biology, University of Naples “Federico II”, 80126 Naples, ItalyDepartment of Chemical Sciences, University of Naples “Federico II”, 80126 Naples, ItalyDepartment of Biology, University of Naples “Federico II”, 80126 Naples, ItalyDepartment of Biology, University of Naples “Federico II”, 80126 Naples, ItalyDepartment of Biology, University of Naples “Federico II”, 80126 Naples, ItalyDepartment of Biology, University of Naples “Federico II”, 80126 Naples, ItalyProbiotics are known for their health-promoting resources and are considered as beneficial microorganisms. The current study focuses on the isolation, and on a complete in vitro and in vivo characterization, of yeast and lactic acid bacteria acquired from traditional homemade kefir in order to assess their potentiality as probiotic candidates. In particular, the isolates <i>Pichia kudriavzevii</i> Y1, <i>Lactococcus lactis</i> subsp. <i>hordniae</i> LAB1 and <i>Lactococcus lactis</i> subsp. <i>lactis</i> LAB2 were subjected to in vitro characterization to evaluate their suitability as probiotics. Resistance to acid and bile salts, auto-aggregation, co-aggregation, hydrophobicity, and biofilm production capability were examined, as well as their antioxidant activity. A safety assessment was also conducted to confirm the non-pathogenic nature of the isolates, with hemolysis assay and antibiotic resistance assessment. Moreover, mortality in the invertebrate model <i>Galleria mellonella</i> was evaluated. Current findings showed that <i>P. kudriavzevii</i> exhibited estimable probiotic properties, placing them as promising candidates for functional foods. Both lactic acid bacteria isolated in this work could be classified as potential probiotics with advantageous traits, including antimicrobial activity against enteric pathogens and good adhesion ability on intestinal cells. This study revealed that homemade kefir could be a beneficial origin of different probiotic microorganisms that may enhance health and wellness.https://www.mdpi.com/2304-8158/13/7/1013kefir grainsprobioticslactic acid bacteria<i>Pichia</i>biofilmcell adhesion |
| spellingShingle | Angela Maione Marianna Imparato Annalisa Buonanno Maria Michela Salvatore Federica Carraturo Elisabetta de Alteriis Marco Guida Emilia Galdiero Evaluation of Potential Probiotic Properties and In Vivo Safety of Lactic Acid Bacteria and Yeast Strains Isolated from Traditional Home-Made Kefir Foods kefir grains probiotics lactic acid bacteria <i>Pichia</i> biofilm cell adhesion |
| title | Evaluation of Potential Probiotic Properties and In Vivo Safety of Lactic Acid Bacteria and Yeast Strains Isolated from Traditional Home-Made Kefir |
| title_full | Evaluation of Potential Probiotic Properties and In Vivo Safety of Lactic Acid Bacteria and Yeast Strains Isolated from Traditional Home-Made Kefir |
| title_fullStr | Evaluation of Potential Probiotic Properties and In Vivo Safety of Lactic Acid Bacteria and Yeast Strains Isolated from Traditional Home-Made Kefir |
| title_full_unstemmed | Evaluation of Potential Probiotic Properties and In Vivo Safety of Lactic Acid Bacteria and Yeast Strains Isolated from Traditional Home-Made Kefir |
| title_short | Evaluation of Potential Probiotic Properties and In Vivo Safety of Lactic Acid Bacteria and Yeast Strains Isolated from Traditional Home-Made Kefir |
| title_sort | evaluation of potential probiotic properties and in vivo safety of lactic acid bacteria and yeast strains isolated from traditional home made kefir |
| topic | kefir grains probiotics lactic acid bacteria <i>Pichia</i> biofilm cell adhesion |
| url | https://www.mdpi.com/2304-8158/13/7/1013 |
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